Roti pratha à la Naseema

Wheat flour
Water
salt

Make a well-kneaded dough with the above ingredients. The dough should be stiff. Set aside for 2 hours. Then roll out the dough as thin as you can with a rolling pin. After that, fold the dough into a longish strip, and roll it into a "snail". Set aside again for an hour. When you want to make the roti prathas, roll the "snails" into half centimetre thick round rotis. FRy them in the pan with a little ghee/oil. Serve immediately with curry.