Quality whole wheat flour (atta) is key to making Chapati. It is also important to knead the dough well and let it rest. This will make the flatbread soft and ensure it puffs up nicely when cooked. Chapati is served fresh and warm, most often with butter or ghee.
In a large bowl, mix the flour with salt. Gradually add warm water and knead for about 5-7 minutes until you get a soft, pliable, and smooth dough. The dough should not be sticky.
Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
Divide the dough into 8-10 equal small balls. On a lightly floured surface, roll each ball into a thin and perfectly round flatbread, about 6 inches in diameter. Use a little flour to prevent the dough from sticking.
Heat a tawa (skillet) over medium-high heat. Place a chapati on the dry, hot skillet. Cook the first side for about 30 seconds, until small bubbles appear.
Flip the flatbread and cook the second side for about 30-45 seconds until it starts to develop light brown spots. Then, using tongs, transfer it directly over a low to medium flame to puff up like a balloon. For an electric stove, you can gently press the chapati with a clean cloth to make it puff up.
Serve the cooked Chapati immediately while warm. Optionally, you can brush them with butter or ghee. Cook the flatbreads one at a time and serve them as you go to keep them warm and soft.