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1
Put flour and salt in a bowl.
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2
Add water a cup at a time, kneading.
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3
When kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour.
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4
When all the flour is kneaded into a ball, poke lots of holes into the ball of dough.
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5
Pour a little oil into the dough and knead it inches.
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6
Add the rest of the oil (the dough will look very oily and that's the way it should be).
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7
Cover with a clean cloth and let sit for at least an hour.
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8
Roll the ball in a little bit of flour so it's not sticky.
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9
Divide the dough into about 15-20 balls depending on how big you want the chappatis to be.
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10
Flour the counter/board.
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11
Roll out each ball to about 6 inches in diameter.
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12
Brush with melted butter.
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13
Fold in three (like you fold a letter).
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14
Now it should almost look like a long tube.
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15
Take one end of that tube and fold it in to the centre and gently press it inches.
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16
Take the other end of the tube and fold it over the seam.
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17
Now you should have a little bundle of dough.
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18
(In other words, fold the dough into thirds one way, and then the other).
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19
Flour a plate and place the bundles on them.
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20
Roll each one out to about 6-8 inch diamete, flouring counter/board as needed.
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21
On a flat cast iron disc (available at Indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it.
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22
When it starts looking a bit translucent, flip it over.
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23
Brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape).
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24
Once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest).
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25
You will have to adjust the heat during the whole frying process.
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26
Clean off the pan with paper towels or a clean cloth in between frying each chappati.
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27
Don't turn the chappatis too much, just once or twice is enough.
