Sieve 200 gm wheat atta. Add salt as per taste and knead the flour gently by adding sufficient amount of water. First knead with the fingers and then make the dough by folding it and pressing with the knuckles. Knead for around 5-10 mins until a soft dough is formed without sticking on the vessel. Then apply oil and allow it to rest for 20 mins by closing the dough with damp cloth.

Make small balls from the dough. Dust it with little atta flour and roll it with a roller. The rolled chapati should not be too thick or too thin

Heat the pan and place the chapati one by one and cook it on both sides. Add refined oil or ghee on the chapati and serve hot.