Divide the dough into 12~15 equal portions. On a floured surface, roll the dough ball to form a 5"~6" diameter round disc. Make sure that the disc is even - not too thin or thick.
Dust off the excess flour and place it on a plate or parchment paper. Cover with a kitchen towel, while you roll out the rest of the dough.
Place a piece of parchment between the rolled out discs to prevent them from sticking to each other.
Heat a medium size tawa or griddle on medium ~ medium-high heat. If you have a gas stove, light another burner and keep the flame on medium.*
Transfer the rolled out flatbread onto the hot pan and after a few seconds, gently flip it over. Cook on the other side until air pockets appear on the surface.
Now flip the disc directly onto the open flame and let it puff up, about 10~20 seconds. Lift it off with a pair of tongs and place in a casserole dish or a piece of aluminum foil or a kitchen towel.
Brush one or both sides with ghee/ butter (if using) and fold the foil or kitchen towel over the roti to keep them warm. Repeat with the remaining dough.