Chapatis are the most basic form of unleavened bread. They should be cooked on a high heat to prevent them becoming tough. You can use equal amounts of wholemeal (whole wheat) and maida if you can’t buy chapati flour.
Sift the atta and salt into a bowl and make a well in the centre. Add about 170ml (⅔cup) tepid water, enough to mix to form a soft, pliable dough. Turn the dough out onto a floured work surface and knead