Roti, also known as chapati, is an Indian flatbread cooked on a griddle. It is often made from whole wheat flour, salt, and water. Great camp bread option.
In a bowl, sift the whole wheat flour with the salt.
Add a bit of water and start mixing. Keep slowly adding the water, a bit at a time, and knead it into the flour.
Once the dough is binding but not damp, continue to knead until pliable and soft. You will NOT need to use all of the water.
Break the dough into small balls slightly larger than a golf ball. Flatten them with your hand, then dust both sides of the disk with additional flour.
Roll the dough until 1mm to 2mm thick. Tip: The key to getting the bread to rise is to slightly lean harder on the edges of the bread when rolling. This will create a slightly thinner and more compressed edge compared to the center, but this difference is very subtle.
Heat to hot the tawa or a thick-bottomed frying pan, skillet, or griddle.
Add the roti and cook until about 1/4 cooked through. Turn to cook on the other side to 3/4 cooked. Flip to the original side to finish cooking. At this point, it should puff up.
Remove the roti then brush with the melted butter as soon as it comes out of the frying pan.