Add all the ingredients (leaving out ghee) and knead a soft pliable dough.

Heat a old kadai.

Take a golf size ball of wheat dough and roll it into a small circle.

FIRST METHOD - Spread oil/ghee on the circle.

Using a knife, cut the circle from one end.

Beginning from one end start rolling the circle.

Keep rolling...

Till you reach the other end.

It should look like a flower bud..as shown in the picture.

Start pressing down on the dough.

Press it down completely and make it look like a ball again; but with layers.

Dust it with dry flour and roll it into a circle.

SECOND METHOD - Roll the dough ball into a big circle. Apply ghee/oil all over the circle. Start folding the circle in folds...as shown in the pictures.

After you have folded the circle, start rolling it...

Keep rolling till you reach the end.

Secure the end part and press it down.

Roll it like a roti or a big circle.

Apply water on one side...

Lift the roti..

And place it inside the warm kadai. Press it down.

You can even do two at a time, depending on big your kadai is.

Keep the flame on medium, and turn the kadai upside down on the cook top.

Keep checking in between.

If you like your rotis to be less crispy, then lower the flame and cook.

Some rotis may get stuck to the kadai, no worries. Using a flat spatula, gently apply some pressure and the rotis will come out easily.

The bottom part of the roti will look like this.

If you like it to be extra cooked then keep the kadai on the flame for sometime (in normal position - not upside down).

All done tandoori roti.

Generously apply ghee on top.

If you wish crush the edges of the rotis and store in a container. Repeat the process with rest of the dough.

Tandoori rotis are ready.

Enjoy warm rotis with Dal tadka or sabzi for your choice.