What you need:

2.5 cups All purpose flour (Maida)

1/2 tsp Salt

1/2 tsp Baking powder

1 tsp Sugar

1 tbsp Oil

• To make rumali roti (handkerchief bread), you'll need to prepare a soft, pliable dough using a combination of all-purpose and whole wheat flours, roll it extremely thin, and cook it quickly on an inverted hot griddle. 
• Ingredients
• All-purpose flour (Maida): 1.5 cups
• Whole wheat flour (Atta): 0.5 cups
• Salt: To taste or 1 tsp
• Oil: 2 tbsp, plus extra for greasing and drizzling
• Water or lukewarm milk: As needed to knead the dough (approx. 0.75 to 1.35 cups)
• Rice flour or all-purpose flour: For dusting during rolling
• Salt water (optional): For seasoning the griddle 
• Instructions
• 1. Prepare the Dough
• In a large bowl, combine the all-purpose flour, whole wheat flour, and salt; mix well.
• Gradually add water (or milk) little by little and knead until you form a very soft, smooth, and pliable dough. The dough should not be too tight or sticky.
• Add 1-2 teaspoons of oil and knead for another 5 minutes to ensure smoothness.
• Cover the dough with a moist cloth or lid and let it rest for at least 30 minutes, or up to 4 hours for the best results. Resting is crucial for a soft, non-chewy roti. 
• 2. Roll the Rotis 
• After resting, knead the dough again briefly. Divide it into equal, lemon-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
• Take two dough balls. Flatten them slightly, brush one side of each with oil or ghee, and sprinkle with rice flour or dry all-purpose flour.
• Place one oiled side on top of the other to create a double layer.
• Using a rolling pin and generous amounts of dusting flour, roll the layered dough as thinly as possible into a large circle (about 12 inches in diameter), ensuring it is almost translucent. 
• 3. Cook the Rotis 
• Heat the cooking surface: Heat a large, heavy-bottomed wok or kadai (or a flat tawa) over high flame. Invert the wok and heat the back of it.
• Season the surface (optional): Once very hot, you can sprinkle salt water onto the inverted surface to make it non-stick.
• Cook: Gently pick up the rolled roti. If using the traditional method, stretch it gently with your hands and quickly place it onto the hot, inverted surface.
• Flip and finish: The roti cooks very fast, usually in seconds. Small bubbles will appear. Flip it over to cook the other side, pressing gently with a clean kitchen towel or cloth until small brown spots appear. Avoid overcooking, which can make it crisp. 
• 4. Serve
• Remove the cooked roti from the heat and immediately peel the two thin layers apart.
• Fold each very soft, thin roti into a handkerchief shape (rumal) and keep in a hot case or under a clean cloth to stay warm and soft. Serve immediately with your favorite curries or kebabs.

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• Ingredients
• 2 cups cake wheat flour
• (Or  1 Cup Maida & 1 Cup Wheat Flour )  
• 1 tsp salt
• 1–2 tbsp oil (plus extra for cooking)
• 1 cup boiling water (add gradually as needed)
• 1 tbsp butter or margarine 
• Method
• 1. Mix the Dough
• In a large bowl add flour, salt and oil & butter or margarine
• Rub the oil into the flour using fingers until crumb-like texture forms.
• 2. Add Hot Water
• Slowly pour boiling water while mixing with a spoon.
• Mix until a soft dough forms.
• 3. Knead
• When slightly cool, knead for 5–8 minutes
• until smooth, soft and non-sticky.
• 4. Rest the Dough
• Cover and rest for 10–15 minutes
• (This step makes chapati soft and easy to roll — never skip!)
• Divide dough into 10–12 balls
• Roll each into a thin circle
• Brush oil or butter
• Cooking
• Heat a tawa or non-stick pan (medium-high heat)
• Place chapati on hot pan
• Flip 2–3 times
• Brush lightly with oil or ghee
• Cook until golden spots appear
• 👉 Keep covered in a cloth or container to stay soft
• Tips for Perfect Soft Roti
• Always use boiling water (makes softer texture)
• Resting dough = softer chapati
• Do not overcook or it becomes hard
• Store covered immediately after cooking
• This Chapati is freezer suitable (Up to 2 Months)
• Perfect for Ramadan ,Eid or Large gathering. 
• Serve with any curry or chicken tandoori