In a large bowl stir together the flour and salt.
Add a little bit of water and knead. Keep adding water, very little at a time, as we knead.
Knead for 4-5 minutes until you get a soft and smooth dough. Cover it and let it rest for 15-20 minutes.
After the dough has rested, 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 the thickness of 1-2 millimetres. If the dough sticks to the surface, sprinkle a little flour so that it doesn't stick.
Heat a frying pan over medium-high flame. Place the Chapati and cook for 30 seconds approximately, flip over, and cook the other side for about 30 seconds.
Then flip over again. Take a folded kitchen towel and press gently around the edges of the Chapati, not in the centre. This way the whole bread will be puffed up.
Serve them hot with any curry dish. You can also brush a little bit of Ghee (clarified butter) on top before serving.
