In a large mixing bowl combine 3 cups whole wheat flour, 1/2 cup all-purpose flour (if using), 1 teaspoon salt and 1/2 teaspoon sugar. Whisk briefly to distribute evenly.

Add wet ingredients

Make a well in the center and add 1/4 cup yogurt, 2 tablespoons oil (or melted ghee) and 1 cup warm water. Start mixing with a spoon or your hand until a shaggy dough forms. Add the additional 1/4 cup warm water a little at a time only if the dough feels too stiff; whole wheat absorbs more water so consistency should be soft but not sticky.

Knead the dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, dust with small amounts of flour; if too dry, wet your hands and continue kneading. Goal: pliable, springy dough.

Rest

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rest for 30–45 minutes at room temperature. Resting hydrates the flour and makes the roti softer.

Divide and shape

After resting, punch down the dough and divide into 8 equal portions (for roughly 8 8–9 inch rotis). Roll each portion into a smooth ball. Keep the balls covered with a damp cloth while you work to prevent drying.

Shaping and cooking (tandoor-style)

Preheat cooking surface

If using a tandoor: preheat per manufacturer instructions until very hot. If using home oven broiler or gas stovetop: preheat a cast-iron skillet, tawa, or baking steel over medium-high heat until hot. For broiler method, preheat broiler (or oven at highest setting) and position rack near top.

Roll out the rotis

Lightly dust a work surface and rolling pin with the reserved flour. Take one dough ball, flatten slightly and roll into a round about 7–9 inches in diameter and 1–2 mm thick. Aim for even thickness. Re-dust as needed to prevent sticking; gently rotate the dough while rolling to keep it round.

Cook on skillet or tawa (stovetop method)

Place the rolled roti on the hot tawa or skillet. Cook for about 30–40 seconds until small bubbles appear and underside shows pale brown spots. Flip and cook the other side for 20–30 seconds. Using tongs, if desired, hold the roti directly over a gas flame for a few seconds so it puffs and gets charred spots (imitates tandoor). Alternatively, press gently with a cloth or spatula so it puffs. Remove and brush with ghee or butter.

Oven broiler method (to mimic tandoor)

Place the rolled roti on a preheated baking steel or inverted baking tray and slide it under the broiler. Broil 20–45 seconds until the top develops brown/charred spots and the roti puffs. Watch closely to avoid burning. Flip with tongs and broil the other side briefly if needed. Remove and brush with ghee.

Tandoor method (if available)

Dampen one side of the rolled roti slightly with water, then slap it onto the inner wall of the preheated tandoor. After 30–60 seconds the roti will puff and develop charred spots. Use a long metal hook to remove when done, and brush with ghee or butter immediately.

Finish and keep warm

Stack cooked rotis in a container wrapped with a clean kitchen towel to keep them soft and warm. Brush each with additional ghee or butter if desired and sprinkle coarse salt or chaat masala to taste.