Put a pot on a medium-high flame with water and salt.
When it starts to boil, add the flour. Stir with a wooden spoon and turn off the fire without removing the pot from the heat.
Stir everything very well so that no clumps remain.
Knead the dough very carefully because it will be hot.
Divide the dough into small balls about 6-7 cm 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. If you have any leftover, put them in a container when they get cold. Heat them in the microwave when you are going to consume them.