Child's play, really.
In the past, there must have been kazillion times that I would have much preferred a good old roti with something or the other (most usually butter), but never bothered because it seemed like too much trouble to make.
I'm talking, of course, about those hostel days when the easiest thing to do (especially when hunger pangs struck at midnight while working hard on an assignment) was to dig out some quick carbs like 2-minute noodles, or plain old bread, brew a large glasses of chai, (invariably such assignments were done in the august company of other last-minute-type, night-owl friends) and get back to work.
Tch-tch. I would never do that now.
Around the time Y1 was about a year old, I adopted this short-cut technique to whip up a quick, hot, roti from the scratch - the Quick-fix method, and I still use it often.
This works well for small quantities, like, say for 2-4 rotis or 1-2 paranthas. If you're planning a meal for a family or having guests, then it might be better to stick to the traditional method.
So here goes, and if this gets even a single, reluctant person to make a roti at least once, I shall consider my job done.
All that's needed is a bowl, a strong spoon (or fork),
(For making just plain atta, skip this and the next step.)
Don't forget to give out some bits to nearby children for the Very Important job of making wicks and other dough artwork.