The art of sadha?

Sadha is quite simple but the art of this roti is that it must swell when cooking on the tawa (baking stone).

You knead the flour soft (refer to post #7) and add about one teaspoon of cooking oil. Leave to rest for 20 minutes. Roll out not to thin or fat about 1/4 of an inch thick, place on tawa and once the bubbles start to appear, turn over and allow the next side to cook for 2 minutes. Turn over and pull the tawa away from the fire and push roti over the flame and rotate allowing the fire to cause the roti to swell (rotate for 3/4 times) and remove. Cut into quarters and eat with your favourite side.