Measure 1 cup (128 grams) of whole wheat flour.Finely chop 0.25 cup (8 grams) of fresh coriander leaves.Finely chop 0.25 cup (8 grams) of fresh mint leaves.

In a large mixing bowl, combine the whole wheat flour, chopped coriander, chopped mint, and 0.125 teaspoon (0.75 grams) of salt.

Gradually add 0.25 cup (60 ml) of water and knead the mixture into a smooth dough. Add water as needed to get the right consistency.

Add 0.5 teaspoon (2.5 ml) of oil to the dough and knead again until the dough is soft and pliable.

Cover the dough with a damp cloth and let it rest for about 10-20 minutes.

Divide the dough into 4 equal portions.Roll each portion into a ball and flatten it slightly.Dust each ball with a little flour and roll it out into a round, thin roti.

Heat a griddle or tawa over medium heat.

Place one roti on the hot griddle and cook until you see bubbles forming on the surface.

Flip the roti and cook the other side until golden brown spots appear.

Repeat the process with the remaining dough portions.