Add the flour to a bowl.
Add the water to the flour, gradually.
Start mixing and bringing everything together. Knead till you have a smooth ball of dough. I took the dough out of the ball and kneaded on the counter as it was more convenient. You can knead in your bowl if it is more convenient for you.
The dough should be soft but not wet. If it feels wet, dust a little flour and knead in. (see notes below)
Make a smooth ball of dough and place it back in the bowl (if you were kneading on the counter). Cover with plastic wrap and let it rest for at least 30 minutes.
Dust your hands and rolling board. Take half of the dough and keep the rest covered in the bowl. Shape it into a log and divide into 9-10 equal portions. Shape into balls and slightly flatten them.
Heat a pan over medium to high heat. (see notes below)
Keep the extra flour in a bowl. Take a portion of the dough and roll in the flour.
Dust the rolling board and rolling pin and roll the portion of dough into a disc; keep the edges thinner. (see notes below)
Dust off any excess flour and place it on the pan.
Cook for approximately 25-30 seconds or till you see air bubbles.
Turn over and cook that side for another few seconds, pressing down with a spatula and it will begin to puff up slightly with brown spots developing.
Transfer the roti from the pan to an open flame with the help of tongs. It will puff up like a balloon. Turn over quickly with tongs. Do not cook for very long over the open flame.
Place in a piece of foil. Repeat with the rest of the balls of dough and stack the phulkas one atop the other.
Repeat with the other half of the dough.
Wrap the stack of phulkas in foil and serve immediately. (see notes below)