A key note which I suggest one should always keep in mind is,use exact measurement, always. It helps and will always give good result.
1. Atta - 1cup
2. Water- 2/3cup( 70%of atta)
3. Oil -1/2 tsp
4. Salt -1/4 tsp( or as per taste)
Note - I doubled the amount of all to make 12 rotis,amount being perfect for my food processor.
I use my Philips food processor,in it I first added atta,salt,oil and pulsed for 10 secs. Now I added water and I pulsed for 30 secs. Voila dough is done in a flat 40secs time. Divide into 12 balls and keep it covered so they don't dry,preferably with a wet cloth or tissue paper.
Now heat the roti maker till the red indicator turns off,it means it's completely heated for use.
Now flatten a ball of the dough little bit and press, I press the rotimaker twice to get the proper shape and size. Flip sides and continue do so 6-7times ,keeping each side for 10-20secs till you see brown bubbles starts forming. Lower the upper flap and lovely roti will slip out automatically.
While packing for lunch boxes,rub small amount of ghee else they tend to stick to each other.