I really don't know where to start. Making roti begins from getting a nice dough. Combining atta and water to a correct amount to get a soft and smooth dough. When rolling out roti, keep dry atta to rub on hands and on the rolling pin to prevent it from getting stuck. With very little pressure, take a small amount and begin by rolling it into a small ball. Keep on the rolling board and press a little. Roll out the roti slowly. No need to strive for the perfect shape in the first go... focus in getting an even thickness on the roti. Heat a tawa till sufficiently hot. Place the roti on it. After a few seconds, turn over. Use tongs, don't burn yourself. Roti will get cooked on both sides. Lower the flame and remove the tawa. Using your tongs place the semi cooked roti on direct heat. Keep flipping till slightly well cooked. I would really recommend watching your aunt or maid making roti for best understanding. Good luck!