Divide the dough into 12 parts.
Put a tawa or frying pan over low heat.
Using some flour, roll out one piece of the dough into a 2″ circle. Do the same with the second piece of dough.
Smear each circle with about a ½ tsp of oil. Dip the oiled part in the flour.
Sandwich both the pieces with the oil and floured part inside.
Using extra flour roll out the sandwiched dough into a circle of about 8″. The rolled flatbread should be thin.
Make sure you don’t get any folds or creases so roll the dough carefully and keep on turning it so that both parts roll equally.
Place the rolled circle on the hot tawa.
Roast both sides just for 15 – 20 secs. Do over roast as it will become crisp.
Peel both the rotis apart carefully. Be careful that the hot steam does not scald you.
Cover the rotis with a kitchen towel so that they remain moist.
Repeat using the remaining dough. So in total you will have rolled out 6 rotis. When peeled there will be twelve.