Add the salt to the flour into a large bowl then add the water bit by bit whilst bringing the mixture together with your fingers until a dough is formed. Judge the consistency by eye, too sticky and wet, then add a touch more flour, too dry then add a tiny bit more water.

Knead the dough well using the heal of your hand adding small dustings of flour as you work until a little elastic in texture and the dough no longer sticks to the palm of your hand. Roll into a ball and cover in cling film and set aside to rest for around an hour at room temperature (or keep in the fridge and bring up to room temperature when needed).

Heat up a non stick frying pan or a cast iron skillet, (a cast iron skillet gives a good flavour), over a medium heat, too hot and the chapatis will burn. Divide the dough into six equal pieces. Roll each piece into a ball then one by one place onto a lightly floured surface then first squash the ball down with your hand into a thick circle then using a rolling pin roll them out whilst turning after each roll of the pin until 6-7 inch wide circles are formed. They should be nice and thin.

Cook each chapati in a dry hot pan for around 20-30 seconds each side or until it blisters slightly/puffs up slightly. Remove from the heat, and lay on kitchen towel until all chapatis are made. Serve up and if desired brush with a little butter. They are also great just eaten as is, with your favourite curry. :)