Use wholewheat flour and make the dough semisoft

Add room temperature water as needed to combine the dough

I skip oil or ghee when combining the flour and only use it when kneading the dough

Once the dough is combined, it may be little sticky and at that point use some oil and knead the dough

Use your fingers and palm of your hands to knead the dough till it is soft and smoothe

I put a 5 minute timer for myself to knead the dough and it works every time

Once the dough is ready, cover it with soft cloth or kitchen towel and leave it for 5 - 10 minutes

After 5-10 minutes, check the dough if it is too soft add more flour and too hard then add little water and re knead it for 1-2 minutes

Divide the dough in equal portions and flatten them into small disc

Use dry flour and dip the mini discs into the dry flour on both sides

Using a rolling pin, apply light pressure and start rolling the dough

When you have rolled it 3-4 times or you are halfway into forming complete roti shape, dip it in flour one more time cover both sides and dusting excess flour off

Start rolling the dough using light pressure and slowly moving hand in circular motion with the rolling pin, the sides should be thinner compare to the center

Once it is flat and thin it is ready to be cooked

Turn on a flat iron pan on high heat and have the ghee ready to apply over roti once it is cooked

Once the pan is heated change the heat to medium

Cook the roti on the pan for 10 seconds and let the roti bubble

Once it bubbles then flip on the other side and cook it for little longer until the roti bubbles

Once it bubbles use tongs to hold roti and remove the pan and place the roti directly on the flame till it fluffs up, flip and do the same (this process should take only few seconds on each side)

If you don’t have stove and are using electric or induction, use a soft cotton cloth or paper towel to press the roti on the edges and in middle with light pressure so it fluffs up

Take the roti out of heat and apply ghee and continue the same process for remaining roti and make a pile of the rotis

If you have a tortilla maker or roti maker, you can use it to make khakra. Plug the tortilla maker and press the rotli with light pressure for 30 seconds , flip the rotli on other side and apply light pressure and press it down for 30 seconds and the Khakra will be ready

Preheat the air fryer to 375 degree Fahrenheit and place the rotli on the air fryer. You can Air fry for 3-4 minutes and flip them on the other side and air fry for the same time till they are crispy and brown. Every air fryer works differently so watch the rotlis closely to make sure they don’t get burned. We used @brevilleusa air fryer to make them

Use a cast iron pan on medium heat and using medium pressure press the rotli with potato masher or spatula. Press all the sides and flip the rotli and do the same till it becomes crispy. Can use the a wooden presser that is used to make bhakri