Combine all ingredients and knead to a soft dough adding required water. You may require only ¼ cup water.
Finally add a tsp of oil to bind. Make small balls, the size of a lime.
Heat a pan.
Take a puri / roti maker.
Take 2 baking sheets / parchment paper / aluminium foil to cover the roti maker and smear them with oil.
Keep one parchment paper on the bottom with the oiled side up.
Place one ball on it, cover with the other paper with oiled side on the ball.
Press lightly and make small rotis.
Gently remove the parchment paper from the top.
Invert the roti on the hot pan and slowly peel off the parchment paper.
Cook till brown spots appear on both sides.
Smear the sheets with little oil again before making each roti. Else, the rotis might stick to the parchment paper.
You may not require oil while roasting since the sheet was already oiled. If need be, you can use little more oil for roasting.
The quantity of water depends on the quality of the flour. Keep adding slowly.You can also roll the dough with a rolling pin. Using the roti / puri maker makes it easy. I had one bunch of spring onions lying in my refrigerator and so used them up instead of onions. And used the greens as well along with coriander leaves.