Start by measuring out 2 cups of whole wheat flour and placing it in a mixing bowl. You can also add a pinch of salt or sugar or both if you prefer.

Make a well in the center of the flour. Gradually add water to the well in small amounts, while simultaneously incorporating the flour into the water using your fingers or a spoon. Continue adding water and mixing until the dough starts coming together.

Once the dough starts to come together, use your hands to knead it. Fold the dough over and push it away with the heels of your palms, then give it a quarter turn and repeat. Knead for about 5-7 minutes until the dough becomes smooth and elastic. If the dough feels too dry, add a little more water; if it's too sticky, add a bit more flour.

Form the kneaded dough into a ball and place it back in the mixing bowl.Apply some ghee or oil on the kneaded dough. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 20-30 minutes. This resting period allows the gluten in the dough to relax and makes it easier to roll out later.

After the resting period, divide the dough into small, golf ball-sized portions. You can make as many portions as you'd like chapatis.

Take one portion of dough and flatten it slightly between your palms to form a small disc. Dip the disc in some dry wheat flour to prevent sticking. Using a rolling pin, roll it out into a thin circle. Brush the surface with a thin layer of cooking oil. Fold the oiled dough circle into a half-moon shape and then fold it again to form a triangle.

Dip the folded triangle in dry flour and use the rolling pin to gently roll it out into a thin, triangular chapati. Turn the chapati frequently and dust with flour as needed to prevent sticking.

Heat a tawa (flat skillet) or a non-stick pan over medium-high heat. Once hot, place the rolled-out chapati onto the tawa. When you start to see small bubbles forming on the surface, flip the chapati using a spatula.

Cook the other side for about 20-30 seconds until you see small brown spots forming. You can gently press the chapati with a clean kitchen towel or a flat spatula to encourage it to puff up. Once it puffs up, it's done!

Repeat the rolling, folding, and cooking process for the remaining portions of dough.

Serve the freshly cooked chapatis warm with your favorite curries, vegetables, or lentils.

Enjoy your homemade chapatis! The process of rolling, folding, and brushing with oil adds extra layers to the chapati, making it flakier and more flavorful.