In a bowl put the flour and salt.
Add a little water and knead. Keep adding water, very little at a time, as we knead.
Knead for 5-6 minutes until getting a soft smooth dough and doesn’t stick your fingers.
Cover the dough with a plastic wrap and let it rest for 15-20 minutes in room temperature.
Divide the dough into small balls about 6-7cm in diameter.
Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle leaving in a thickness of 1-2 millimetres. If the dough sticks to the surface, sprinkle a little flour on the circle so that it does not stick.
Put a skillet on one stove and an oven rack to another. When the skillet is hot enough place the Chapati and cook for 30 seconds approximately.
Flip over and cook the other side for about 30 seconds. Flip again and place directly on the oven rack to puff them up. (see the step by step photo).
Serve them hot with any curry dish. You can also spread a little Ghee (clarified butter) on top before serving.