Re: how easily do you make
Mum made me start making rotis when I was about 14-15 so I have about 10 years experience.
Atta has to be wee kneaded and slightly stiff,
What I do is put a little bit of butter on my palm to make a film, take the atta I need for the pera in my left hand and with my right hand push the edges into the centre to make a night neat ball which is covered in butter oil.
Then I dip it in dry atta making sure it is well covered, this is then flattened and excess flour shaken off.
Now time to roll it out, making a roti which is about the size of my hand, cover both sides with dry atta again shaking off the excess and rolling it out further. Pick it up flip it between your hands and then place on the tawa.
Once one side is cooked as in you can’t see any wet atta on the surface turn it over and cook there, this side will go a nice light golden colour and have little puffs, then it over again and it will start puffing up in larger areas, I use a cloth pull the tawa back and cook the roti over the flame till it is all puffed up be careful not to leave it there to burn you have to keep moving it round and never press down too much on the roti or it will stay kacha
I hope that was a detailed enough and makes sense but 8 out of 10 of my rotiyan will puff up with this technique, I’ve even taught both my sisters in the last few months and they are 19 yrs old