In a bowl, add whole wheat flour and salt – mix well. Add water little by little and knead it into soft, pliable dough. The dough should not be too hard and should be non-sticky. Add 1 teaspoon of oil and knead again. Set it aside for 10-15 mins.

Split the dough in equal measures and make medium sized balls (I got 8 balls out of the dough). Dust the rolling pad with some whole wheat flour. Take a ball of dough and roll it into medium sized circle. Dust extra flour if required. Set it aside. Similarly repeat the same with another ball of dough as well.

Place one of the rolled out rotis and apply a layer of oil on top. Place the other rolled out roti on top and press firmly. Dust some flour if required and roll this double roti as thin as possible making sure it is not sticking to the rolling pad or pin.

Meanwhile heat a flat pan or tawa. Once hot, set it on medium flame and carefully transfer the rolled out Rumali Roti onto the pan. Within few seconds, there would be bubbles forming on the roti. Flip it gently onto the other side and drizzle some oil on the cooked side. After 30 secs or so, flip it again and drizzle oil on the other side.

With both the sides cooked and oiled, golden brown spots appear all over the roti and automatically, both the rotis begin to separate easily. At this stage, remove them from the pan. Immediately separate out the rotis. Fold each Rumali roti in half and again fold it to form a triangle. Repeat it with rest of the dough.

Serve hot with any spicy gravy or North Indian curries. I served these up with Egg Rogan Josh.