Place the flour and salt in a mixing bowl. Make a well in the middle and gradually stir in the water, mixing well with your fingers.

Form a supple dough and knead for 7-10 minutes. Ideally, cover with clear film (plastic wrap) and leave on one side for 15-20 minutes to rest.

Divide the dough into 8-10 equal portions. Roll out each piece to a circle on a well floured surface.

Place the tava (chapatti griddle) or a heavy frying pan over a high heat. When steam rises from it, lower the heat to medium and add the first chapatti to the pan.

When the chapatti begins to bubble, turn it over. Press down with a clean dish towel or a flat spoon and turn once again.

Remove the cooked chapatti from the pan and keep warm in a piece of foil lined with kitchen paper while you cook the other chapattis.

Repeat the process until all the breads are cooked.