Measure 1 cup whole wheat flour into a large, clean mixing bowl and spread it evenly.

Add ½ tsp fine sea salt over the flour and gently stir with a spoon to distribute evenly.

Pour a splash of lukewarm water (about 2‑3 tbsp) and use your fingertips to rub the flour and salt together until the mixture resembles coarse crumbs; this dry‑rub technique prevents lumps later.

Gradually add water, a tablespoon at a time, kneading with clean hands until the mixture comes together into a stiff, smooth dough – about 5‑6 minutes of gentle kneading.

Form the dough into a smooth ball, cover the bowl with a damp kitchen towel, and let it rest for 15 minutes; resting relaxes the gluten, making rolling easier and preventing tearing.

Lightly dust a clean countertop with a tablespoon of whole wheat flour to prevent sticking.

Pinch off a lemon‑sized portion of the rested dough and roll it between your palms to form a smooth, round ball.