This is my favorite gluten free roti. Traditionally it is made with ragi flour (finger millet flour), but I've successfully made it with millet flour and sorghum flour, too. If you can get ragi flour in an Asian grocery (sometimes also found under the name kurakkan flour), try it, it is very healthy and tasty. I'll post the recipe with millet flour because I don't think that the nutrition info contains ragi. If you can get fresh coconut, use 2 tablespoons freshly grated coconut. Otherwise use desiccated, unsweetened flaked coconut as I usually do.
It takes a little practice to get the right consistency of the dough. It must neither be too soft nor too dry.