The way they make them in the restaurants is really very interesting part as they throw them up in the air to make them thinner. I don't think we can ever do the same at home. I have rolled them as thin as possible and they were really good.
Flour/maida ..... 2 cups
Oil / ghee ......... 2 tbsps
Salt ................ to taste
Baking soda ... a pinch
Water / milk ... to knead
1. Knead the dough with all the above ingredients. Set it aside well covered or wrapped in a cellophane for atleast 1 hour.
2. Roll out a small portion of it into a very thin roti.
3. Invert a wok/kadai on the gas burner. Let it become hot. Place the roti on it and turn it for a couple of times quickly until done. It has to remain soft..so don't over-cook it.
4. Fold it and keep in a foil immediately so that it remains soft.
Serve it with tikkas/makhni dal/butter chicken....it goes with anything.