Sift flour and salt into a wide bowl. Mix with about 185 ml of water to form a soft dough.
Knead the dough on a floured work surface for about 5 minutes until it is smooth and elastic. Now knead with wet hands for another minute to make it completely soft. Wrap it in plastic wrap and let it cool for half an hour.
Divide the dough into 12 portions and roll each out on a floured work surface into a patty (12 cm in diameter).
Heat a frying pan over medium heat and finish baking the dough patties in turn for 1 to 2 minutes (floured side down), until the dough bubbles on the top. Turn onto the other side and bake the second side for 1/2 to 1 min. (Press into the frying pan with a dry utensil while doing this). Wrap the finished chapatis on the spot in a dry dish hangl. Brush with ghee or possibly butter and serve warm.
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