In a wide bowl add the whole wheat flour, add salt and mix water slowly to make a pliable dough.
Add ½ tsp oil and cover the dough and keep it aside for 15 minutes to 1/2 an hour.
The resting time will release more gluten from the dough and make it even soft.
While kneading the dough, do not press hard while kneading. Once it is fully done knead it hard by pressing it nicely.
Make into equal sized balls.
Keep this covered always. Else it will become dry.
Roll them into round rotis dusting in the flour when needed. Do not dust too much as this will turn the roti dry.
Heat a tawa and keep it in a medium low flame.
Place the rolled roti on the tawa on cook for few seconds.
Flip it on the other side.
Cook till you see small bubbles.
Take out the tawa from the stove and place this roti on the direct flame and you can see the roti puffs up.
When done on one side flip it and cook on the other side. This step you can get fast once you start practicing.
Repeat the same procedure for the rest of the roti dough balls.
Normally i use this type of tong to handle this hot phulkas.
Brush this with oil or ghee if you want, but without this also the rotis will stay soft.
Cover this and keep.
You can pack this for lunch box too.