Collect your ingredients together. Cut the onions and coriander into very tiny pieces. In a basin pour your flour, add the onions and coriander and mix (feels nice feeling the dough so get your hands dirty 😊).

Once the mix is done, pour in oil and the salt(if you aren't sure of your salt measuring skills mix the salt in the warm water instead and taste). Kneed your dough till it's a perfect mix not too tighten neither too lose, a great indicator is it stops sticking on the basin sides and when you stick your hands it leaves little to none on your finger. Cover your dough and let sit for about an hour (works wonders on the softness).

Now here's where my troubles begin 😂😅😂, first getting them to be round and presentable and second cooking them without being burnt. Be careful for the oil splash. Heat your pan for 1-2 minutes, place the rolled dough on the pan let it sit for about 2-3 minutes then turn it. Apply oil to the top part, keep pressing and check that the bottom is brownish and not burned, turn it one more time and cook the other part. When done remove the chapati n store in a covered sufuria to maintain moisture.