Roti (Plain Indian Flatbread)

This Roti is based on the recipe of Raghavan Iyer in Indian Cooking Unfolded. He recommends a flour that I believe is semolina flour, to be combined with a. p. flour, in place of ata (roti flour). I can't have certain kinds of grains/flours, which for me includes ata. Therefore, I usually use a. p. flour for all Indian breads. This works okay with Parathas, which are stuffed and/or have more fat (oil, in my case), but not so well with plain Roti/Chapatis. It was nice to be able to make them again, and they went fairly quickly!