In a large mixing bowl, combine 250 grams of whole wheat flour (atta), 1/2 teaspoon of salt, and 1 tablespoon of oil. Mix well.
Gradually add water (approximately 150 ml) to the flour mixture and knead it into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Dust a rolling surface with some dry flour and roll out each dough ball into a thin, round roti (approximately 15 cm in diameter).
Preheat a tawa (griddle) over medium heat. Place the rolled-out roti on the hot tawa and cook for 30-40 seconds or until small bubbles appear on the surface.
Flip the roti and cook the other side for another 30-40 seconds or until it puffs up and has light brown spots.
Remove the roti from the tawa and immediately spread a generous amount of butter (approximately 1 teaspoon) on the hot roti.
Fold the buttered roti and serve immediately. Repeat the process for the remaining dough balls.