Mix water with flour as needed.Instead of water, you can also use yoghurt or milk. The dough must be smooth and just the right softeness - medium. Keep adding water/ yoghurt/ milk as required and continue to knead till you get the right consistency.

After it is done, cover and set it aside for 10-15 minutes to rest.

Divide the dough into equal portions, roughly the size of a golf ball. Roll between your palms, applying a gentle pressure, till the balls are smooth and without cracks.

Roll them into 4"to 6" circles. Lightly coat on both sides with flour to prevent the dough from sticking as you roll the Chapati.

Heat a pan on a medium flame and put the rolled out Chapati on it to cook.

Use a spatula to turn it on to its other side.