To make the dough, place the flour in the center of a wide mouthed bowl or a plate with a high rim. Make a well in the center and add 1/4 cup water. With your fingers, mix the water and flour together; add another 1/4 cup water and mix. Do the same thing again till the dough starts to roughly come together. If the dough is too dry, add a teaspoon of water at a time. Once the dough comes together, start kneading the dough, alternating between your palms and your knuckles. Press it down with your palm, pull it with your fingers and then pull it back. Use your knuckles to press down on the dough, making indentations and repeat till the dough is soft and pliable. This should take 3-4 minutes. I like adding a few drops of water and kneading and i repeat this process 2-3 times.
Once the dough is ready, cover it with a barely damp cloth and rest it for 15-20 minutes.
While you roll the dough, put a tava on the stove and let it pre-heat. To roll the dough, take a small lime sized piece of dough and smoothen it into a ball between your palms. Place it on a rolling board or the kitchen counter and gently press it down to flatten it. Now dust the dough gently with dry atta and start rolling it. Move the rolling pin along the length, pressing gently as you go. If your roti feels sticky at any point, dust it with some dry flour. Keep rotating the roti in a circular motion and rolling till its approx 5-5.5 inches in diameter and is evenly rolled out.
Make sure the tawa or skillet has heated evenly before you start cooking rotis. It should be hot, but not smoking. Place the roti in the center of the tawa. Wait till you see bubbles on the surface. Once the bubbles form, flip the roti. Once you see bubbles on the other side, use a pair of tongs to flip again and transfer the roti to an open flame. In less than 5 seconds, you'll start to see the roti puff up. Flip again to cook the other side, and remove from the heat. If your roti doesn't puff up, don't worry, just cook it till you see brown spots.
While they are still hot, smear the rotis with ghee so that it melts. Stack them one on top of the other. The residual heat, keeps them soft, and prevents them from drying out.
Make sure the tawa or skillet has heated evenly before you start cooking rotis. It should be hot, but not smoking. Place the roti in the center of the tawa. Wait till you see bubbles on the surface. Once the bubbles form, flip the roti. Once the bubble form on this side, take a soft cloth or towel and start pressing down lightly on the roti, rotating it as you go. It will start puffing up as you press. Roti is cooked when you see light brown spots on both sides. Smear it with ghee or butter while it's still hot, and serve immediately.