In a large mixing bowl, combine the whole wheat flour and salt.

Gradually add the warm water while kneading until a smooth, non-sticky dough forms.

Knead for about 5-7 minutes.

Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.

Divide the rested dough into equal-sized balls (about the size of a golf ball). Roll each ball lightly to create a smooth surface.

On a lightly floured surface, take one dough ball, flatten it slightly, and roll it out into a thin circle, approximately 6-8 inches in diameter.

Preheat a flat skillet or tava over medium-high heat.

Cook the rolled-out roti for about 30 seconds, or until small bubbles form.

Flip it over, apply a little ghee or oil if desired, and cook for an additional 30 seconds.

Gently press down with a spatula to encourage puffing.

Remove the cooked roti from the skillet and keep it warm in a covered container.

Repeat the process for the remaining dough balls, adjusting the heat as necessary.