This is a typical Maharashtrian multi-layered bread that is extremely soft and fluffy. I remember putting a dollop of home-made clarified butter on a hot poli, rolling it and munching on it on my way to work. It is one of those breads which enhances the flavour of any curry you eat it with.
2 cups + extra wholewheat flour (atta)
½ tsp salt or to taste
Oil as required
In a mixing bowl, combine flour with salt and 1 tbsp of oil. Mix till it looks like breadcrumbs. Gradually add water and knead to make a soft, smooth, pliable dough. Cover and set aside for 15 minutes. Divide dough into lemon-sized portions. Subdivide each portion into half. To make a roti, roll out two small portions into flat 1" discs. Brush one with oil and place the second disc on top. Dust with flour and roll out into a 4" round roti. Brush with oil and fold into half to resemble a half-moon. Brush with oil again and fold it into half once more (the fold is called ghadi) to resemble a pie wedge. Dust with flour and roll out into a roti with a rolling pin. While rolling, keep shifting the roti around by ½" to get a round roti. Repeat for the remaining portions of dough. Put a griddle over medium-low heat. When hot, place a poli on it, reduce heat and cook till small bubbles appear on the surface. Turn poli over and cook the other side till done, pressing along the edges to ensure even cooking. Turn the poli over again and cook the first side till done. (If the poli has been rolled properly, it will puff up while cooking.) Brush with 4 tbsp clarified butter and serve hot with any curry.