Put the 3 cups of wheat flour, half tbsp of salt into a bowl, then gradually add the water (15 ml at the start) and mix well. When it has formed a dough, use your hands to knead it for a few minutes until it forms a soft, smooth bowl. Wrap in plastic wrap and leave to rest for at least 30 mins.

After the resting time, remove the dough from the plastic wrap, and make it into a golf ball-sized ball. Flatten with your hand, then with a floured rolling pin, roll out to form a disc about 20 cm in diameter and 2 mm thick.

Heat a frying pan/tawa until very hot. Cook the chapatis one at a time for approx. 1-2 mins one side, until the dough bubbles and these bubbles turns brown. Then topple it to cook the other side. One side should be cooked 50% lesser than the other.

Remove from the heat and brush it with melted ghee or butter. Serve hot. (Pic: it was served with masala egg poach (Egg burji)).