Typical roti/rotti of old mysore area. Use round bottomed Bandle/wok. It lend itself to variations and a good way getting veggies in the familys diet!! like grated carrots/cabbage etc., Mix all the ingredients thoroughly. Add water little by little to form a firm dough ball. Keep in mind that this likely ooze out some water to become a paste.let it stand for 4/5 minutes. Take a thick round bottomed bandle/wok and smear oil. take out a 3quot; ball sized dough, put in the center and pat out the dough on the inside to a 1/8#39; thickness. use a finger dent out the dough in center.put in some oil in this. You may need to occasionally dip your hand in water to ensure that the dough does not stick to your hands. The trick is to half fold your hand and use the back of yours fingers as a flexible spatula!!. Put this on a medium gas flame and drizzle a little oil along the edges and cover it . let it cook covered for about 3 mins. check to ensure that it is cooked. It should come off the bandle easily. The bottom will be crispy while the top is and soft.