Measure flour into a bowl, add salt and oil and rub thoroughly in until the mixture looks crumbled

Add water while mixing with a wooden spoon (you may not need to use all of the water depending on the flour used - I had at least a 1/4 cup worth left). Once most of the flour is wet, switch to mixing with your hand. Gather mixture into a mass (ensuring that it’s not too wet or too dry)

Knead dough and roll into a ball for about 3 minutes until the surface looks smooth. It may take 3 minutes of kneading. Dough is ready if it slowly bounces back after a light press with your finger. Cover dough and set aside to rest for 15 to 20 minutes. Resting the dough will produce softer chapatti, DO NOT SKIP STEP!

Pinch small sized balls from the dough (this recipe yields 8 - 9). Lightly flour the rolling surface and rolling pin, roll individual balls into smooth flat disks

Heat a flat bottomed pan and grease with oil. Cook first side of chapatti and as it cooks, brush melted butter on the uncooked side. Chapatti is ready to flip when the top part slightly bubbles up. Flip it over to cook the other side until it has brown spots. It takes about a minute to cook each side on a hot pan. If kept on too long the bubbles start to break as the chapatti burns (as seen on the third photo)

Serve with a favorite side dish including meat stew, grilled vegetables etc. I enjoyed mine with a spicy red lentil curry