In a bowl, mix the flour, salt, and water to make a soft dough. Add the water as needed. Knead the dough well to make it smooth and pliable. Cover the dough with a damp cloth and set aside for ten minutes.

Divide the dough into 8 equal parts.

Make smooth balls and press them flat.

Before  rolling the chapati press both sides of the ball on a floured surface to make them easy to roll.

Roll each ball to form a 15 cm – 6 inch circle. Keep aside.

Heat an iron or heavy skillet on medium high heat.

When hot, put one chapati into the skillet. When it starts to change color and to puff up, flip it over.

Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the chapati. This will help it puff up. Flip the chapati again, until it has light golden-brown spots on both sides.

Repeat the same process for the remaining chapatis.

You can brush the chapatis with a little ghee while cooking them if you like.

Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.

Serve hot!