To achieve the desired dough consistency, gradually add water while kneading and adjust as needed. The goal is to attain a soft, pliable dough that is not too sticky or dry.
It's always recommended to start with a smaller amount of water and gradually add more if necessary to prevent the dough from becoming too wet.
Roll the balls gently with flour, do not make hard pressure while rolling, otherwise it will be difficult to separate the layer after cooking.
Start peeling layers of roti immediately after its removed from griddle.
If you can’t handle or difficult to peel hot roti, use clean kitchen cloth and place the roti over it, hold it with both hand and crush gently. This step will make peeling and separating layers so easy.