For a truly soft Chapati, it is important to use warm water and knead the dough thoroughly and for a long time. If you want the Chapati to be layered and 'flaky' (Chapati za ngozi), follow the optional tip in Step 3.
In a large bowl, mix the flour, salt, and sugar (if using).
Add 3 tbsp of oil/ghee and mix with the flour to form a coarse crumble.
Gradually add the warm water and mix by hand. Continue adding water until a soft but non-sticky dough is formed. Note: The amount of water may vary depending on the flour.
Transfer the dough to a lightly floured surface and knead vigorously for 10 to 15 minutes until it is perfectly smooth and elastic. Thorough kneading is the key to a soft Chapati.
Brush the dough with a little oil, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 15 minutes (ideally 30-60 minutes).
Divide the rested dough into 8 equal parts and shape them into balls.
Optional (for layered Chapati): Roll each ball into a small circle, brush with oil/ghee, sprinkle with a little flour, roll it up into a 'rope', and then coil the rope into a spiral (like a snail). Let these prepared balls rest for another 10 minutes.
Roll each ball into a thin, uniform circle, approximately 20 cm (8 inches) in diameter.
Heat a heavy frying pan (cast iron or non-stick) over medium-high heat.
Place the first Chapati on the dry, hot pan. Cook for about 30 seconds until small bubbles begin to form.
Flip the Chapati and cook for another 30-60 seconds. Then, gently brush it with a thin layer of oil/ghee.
Flip again and cook until golden brown with brown spots. If necessary, gently press with a spatula to ensure even cooking.
Remove the cooked Chapati and immediately place it in an airtight container or wrap it in a kitchen towel to keep it soft and warm. Repeat with the remaining pieces.