Easy to make, beautifully goes with curries.
2 cups whole wheat flour, plus more for rolling
Big pinch fine sea salt
1 cup water
1/4 cup olive oil, vegetable oil, melted butter, or ghee
Pour the flour and salt into a large bowl, add the oil.
Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
To roll the chapatis: roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then half until you form a triangle. then roll into small circles. Must be very thin!
Fry on the pan without any oil. Then you can transfer on a grillet for finishing touch.