Mix well and gradually add enough water to bind the dough.
Next knead the dough on a greased counter top for 5-8 minutes. It takes time and little muscle, but this step is necessary to make a pliable dough. Place it back in the bowl and let it rest for at least 2 hours, preferably overnight. This helps the dough to stretch well.
The Professional ( and traditional ) Method – Takes skill!
Form a small ball of dough with the hands, press it with the hands and lightly stretch it.
Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn ( not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough.
Now fold one end of the dough, by bringing the top end to the middle. Repeat with the bottom end.
Now bring the right side into the center, and then the left.
Now slowly using your hands, stretch the dough a bit on all the ends.
In a greased skillet, cook the roti for 1-2 minutes