Roti is a type of Indian flatbread cooked over medium heat using both a pan and open flame, though it is possible to heat them with an electric hob. The final cooking steps cause the roti to puff up and flame-bakes the edges so they are crispy. Heating roti on a hob takes only a few minutes.
Divide roti dough into balls the size of a small peach, then roll the dough out on a flat surface. Use a rolling pin to roll the dough into a flat circle roughly 5 inches in diameter.
Heat a non-stick pan on the hob over medium heat. Put the rolled-out roti in the pan and leave it until it begins to bubble. Use small tongs to flip the roti over. Wait for that side to bubble.
Remove the roti from the pan and remove the pan from the stove. If you have a gas stove, hold the roti over the open flame of the burner until it puffs up and the edges turn crispy. Turn it over to crisp the other side. Set the roti aside. If you have an electric hob, keep the roti in the pan and press it gently with a clean dish towel until it puffs up, then flip and repeat on the other side.
Heat a non-stick pan to medium heat and put the cooked roti in it to reheat, if it becomes cool. Leave it in the pan for one minute, then flip and heat the other side for one minute.
Top the finished roti with a pad of ghee, or clarified butter.