In a large bowl, whisk together flour and salt. Add oil or melted ghee. Rub the fat into the flour with your fingertips until it feels like fine breadcrumbs; this ensures the fat is evenly distributed for a softer texture.

Make a well in the centre and pour in 4 tbsp of the warm water. Mix with your hand or a spoon until a shaggy dough forms. Gradually add water if needed. You want a soft, pliable dough that is slightly tacky but doesn't stick to your hands.

Knead the dough on a clean surface for about 5–10minutes until it becomes smooth and elastic. Lightly coat the surface of the dough ball with a drop of oil, cover it with a damp cloth or cling film, and let it rest for at least 30 minutes. This allows the gluten to relax, making it much easier to roll out.

Divide the dough into 4 equal-sized balls (roughly the size of a small apple or golf ball). Dust your work surface and rolling pin with a little flour. Roll a ball out into a thin, even circle.

Heat your tawa or heavy-bottomed frying pan over medium-high heat. Place the chapati on the hot pan. Cook for about 30 seconds until tiny bubbles appear on the surface. Flip it over and cook the other side for another 30–45 seconds until small brown spots appear.

Flip it back to the first side. Use a folded clean kitchen towel to gently press the edges of the chapati; this encourages it to puff up with steam. Once cooked, immediately remove and wrap in a clean tea towel inside a container or foil to trap the steam and keep them soft.