This recipe is adapted from Bread: 150 Traditional Recipes from Around the World, page 169.2 cups chapati flour (We use King Arthur's white whole wheat, which I can find at some grocery stores.)
1 tsp salt
3/4 cup plus 2 Tbsp water
Place the flour and salt in a bowl. Make a well in the center and gradually mix in the water. Check the consistency when you have added about 1/2 cup and add the remainder, as needed, by the Tbsp. The flour shold absorb all the water and it should be possible to knead it to a smooth and elastic dough without the addition of any further flour. Knead the dough on a floured work surface for 5-10 minutes (or use stand mixer). Cover with wet cloth or plastic wrap and let stand at least 30 minutes.
Divide the dough into 8 small balls. Dust each one with flour and roll them out very thinly into rounds about 10 inches in diameter.
Cook on ungreased griddle or frying pan. Optional: brush with a little oil.
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