Instructions

1. Combine flour, salt and water in a bowl. Stir until it becomes difficult. Oil your hands.

2. Knead until the dough is smooth and elastic. Do not overknead. If the dough feels tight, cover it and allow it to rest, then come back to it in a few minutes.

3. Divide the dough into 10 balls of roughly equal size. Set them aside, covered, for two minutes.

4. Sprinkle flour over your work surface and roll out each ball to roughly 6 inches in diameter. Make sure to roll from the middle of the dough. If you have rolling pin rings, use them. Part of the reason rolling round chapatis can be difficult is due to the dough being rolled unevenly. Properly used rolling pin rings can help to alleviate this problem. Don't be discouraged if you don't roll perfect rounds on your first try. Just keep trying and you'll get it right.

5. Heat your griddle or pan over medium-high heat and brush it with vegetable oil. Test your pan's temperature by flicking a few drops of water across the surface. When they skitter, your pan is hot enough for your first chapati.

6. Put the chapati in the pan carefully. When it starts to turn brown, flip it. Each chapati should only take a minute or two to cook.

7. Put the cooked chapati on a plate. Cover it to keep it warm while you cook the remaining chapatis. Brush them with melted butter or ghee before serving.