Chapati or chapatti (capati) is a stable food, a form of bread common in South Asiamostly and East Africa. It is made from a dough of atta flour (whole grain wheat), mixed with water and salt. The dough is rolled out to circular 8 to 12 inches diameter and then browned on both sides on a very hot, flat pan.  

• 1 ½ cups whole wheat wheat flour or atta
• ¼ tsp salt
• 3 tsp oil
• ½ cups water (warm) 

• In a large bowl, mix the salt to the flour. Add oil and mix well.
• Slowly add warm water, mix and knead well.
• Make the dough into a ball and put a few drops of oil to lightly coat the surface. Cover the dough with a bowl and leave it for 15 to 20 minutes. (note: The dough can also be prepared in a food processor)
• Heat a flat pan. Knead the dough and make it into small golf-sized balls. Dip the ball into some flour and roll it out to a circular piece.
• Cook on the pan. Use spoon to put some oil over the chappati and rub it over the surface with the back of your spoon. Flip over a few times and cook until bubbles appear on the surface. Press with a fish splice.
• Keep aside in a pot to keep warm to serve.

(adapted from videojug)