Take semolina in bowl and add 1 cup hot boiling water, the semolina will puff up instantly. Stir and add more water as required. Puffed semilina should not be thick lump like but paste like.

In a large mixing bowl or thali take flour. Add puffed up semolina, milk powder, 2 tbs oil and salt. Mix well. Add more water to make a dough. Add very little water as after adding puffed semolina little water will be required to knead the dough.Add 2 tbs of oil and knead the dough for at least 2-3 minutes.

Rest the dough for 10 minutes.Knead again for a minute, the dough will be soft but not at all sticky and very pliable.

Apply oil on the rolling pin and board or the flat surface on which you intend to make roti.

Divide dough two large portions. Make a big ball of each portion.

Place the griddle on the medium flame for heating.

From each ball with the help of rolling pin make a circular flat shape. Spread 1 teaspoon oil on it and dust it with whole wheat flour. Now roll the circular shape, like a paratha roll. Divide each roll in 9 equal portion.

Shape each portion in a round ball and then press the ball to make a flat circular disc.

Dust each circular disc with wheat flour, and make circular roti with rolling pin. Use more wheat flour if required.

Place the roti on hot girdle, flip the roti after 3-4 sec.The other side or second side of roti has to be fully cooked before flipping to the first side. Smear oil on roti if frying on griddle/tawa. Cook the first side of roti completely and smear more oil.

Now either you can apply oil while cooking on girdle or you can simply take 1 teaspoon oil and smear on of roti after taking it off from griddle/tawa.

Follow same instruction with all shitabi roti and pile up roti one on top of other. When all rotis are cooked store in a hot pot or butterpaper lined aluminium foil. Soft and healthy mithi shitabi roti is ready.