Add atta to a wide mixing bowl & make a well in the center. Add oil and salt if using. Pour warm or hot water and begin to mix. If using hot water use a spoon first and then your hand.

Mix well to form a soft dough, splashing more water only as required. Knead the dough for a minute or 2. It has to be soft and not sticky or crumbly.

Wet your hands and smear water all over the dough ball. Cover and rest for a minimum of 30 mins. You can leave up to 2 hours at room temperature.

When you are ready to make the chapati, knead the dough until soft and pliable. If the dough looks dry, moisten your palm and knead. It should not be sticky.

Divide the dough to 6 portions to make layered chapati or to 8 portions to make single layer chapati. Gently roll the balls in between your palms to smoothen them. Cover until you use up.

Slightly flatten a ball and dip in flour to coat it with flour all over. Shake it gently to dust off the excess flour.

Begin to roll the dough evenly without putting pressure. After 2 to 3 rolls, lift it and move it in clock-wise direction a little. Continue to roll it and then move it in clock-wise direction. If the dough begins to stick to the rolling pin or to the kitchen counter, sprinkle little flour. (not too much)

Single Layer Chapati: Repeat these steps until you make a 7 to 8 inch chapati.

Layered Chapati: After rolling the dough to 4 to 5 inches disc, smear melted ghee or a few drops of oil and then sprinkle 2 pinches of flour. Fold it to half, to make a half circle. Smear oil and flour and fold again to make a triangle. (Check the pictures). Sprinkle a bit of flour and roll to a 7 inch chapati.

After rolling the chapati, take it to one of your hands & dust the excess flour with the other hand. Transfer to a dry place, away from wind and heat. After rolling 3 to 4 begin to cook.

Heat a tawa/ pan on a medium high heat. It should be hot enough but not smoking.

Gently transfer the chapati to the hot tawa and wait until you see a few bubbles. Using a spatula, turn it to the other side. Spread little oil or ghee all over the chapati. Let cook for a minute or 2. (If required regulate the flame to medium. This depends on the kind of stove & pan.)

Turn back to the other side. It will ideally begin to puff. Press down with a spatula gently in place where it doesn't puff up. This helps the chapati to cook and puff. Keep rotating it and cook on the edges too.

Spread some ghee or oil all over and turn it to the other side. Spread ghee here as well. You will begin to see some smoke from the pan. It is normal. Remove to a plate.

Before cooking the next chapati, reduce the heat and wipe your tawa with a thick clean cloth or tissues. Be careful while you do this. To avoid this step, make sure you dust off the excess flour from the chapati after rolling.

Stack the hot chapatis on a plate. Once done cooking all of them, fold each to a triangle, while still hot. Transfer to a container & place over a cooling rack. Cover partially so they don't sweat. This keep them soft.

Serve chapati with curries, stew, dal or use them to make wraps, rolls etc.