In a large mixing bowl, add the whole wheat flour and salt, if using.

Gradually add water while kneading until you have a soft, non-sticky dough. The dough should be softer than bread dough but firmer than pizza dough.

Knead the dough for about 10 minutes, or until it's smooth and pliable.

Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This allows the gluten strands to relax, which will make the dough easier to roll out and result in softer chapatis.

After the resting period, divide the dough into equal-sized balls, about the size of a golf ball.

Lightly dust your rolling surface and rolling pin with flour.

Take one dough ball and flatten it with your palm. Then, using the rolling pin, roll it out into a thin, flat circle. Try to roll evenly to ensure uniform cooking.

Preheat a tawa or flat skillet over medium-high heat.

Place the rolled out chapati on the preheated tawa. Cook until you see small bubbles appearing on the surface.

Flip the chapati using a spatula. Allow the other side to cook for a few seconds.

Now, if your stovetop allows, you can use tongs to directly expose the chapati to the flame – it should puff up. Be careful while doing this to avoid burning the chapati. If you don’t have a gas stove, you can press the chapati gently using a spatula to make it puff up.

Optionally, brush the chapati with a little ghee or oil for a richer flavor and softer texture.

Store the cooked chapatis in a container lined with a cloth napkin, which will help keep them warm and prevent them from drying out.