Place the ghee in a small pot on very low heat and let it melt.

Place the flour into a bowl.

Add the salt and give it a quick mix.

Add half of the water and mix it with the flour. As soon as the water is soaked up add the rest of the water and work it in.

Dust some Chapati flour on the kitchen counter and fold the dough for ~10 minutes. The dough should remain a little bit sticky.

Place the dough in a bowl and brush some of the melted ghee on it.

Cover the dough with a moist tissue and let it rest for a few hours.

Once your main dish e.g. a Curry is done, it's time to cook the Chapatis.

Cut the dough in 8 equally sized pieces and from balls out of them. Be precise in this step with the weights. You may want to use a scale for it. The Chapatis need to be equally sized otherwise the cooking time will be too different.

Dust the counter with chapati flour and put on of the balls in the middle. Push it down with your hands and form it bigger and bigger. If you have the technique right, you don't need a rolling pin. For the first try it is probably easier to use one. Form the other Chapatis equally and dust them with flour when putting them to the side, so that they don't stick.

Put a big pan on very high heat. Don't add oil or anything.

As soon as the pan is really, really hot place the Chapati in the pan and wait until some bubbles grow.

As soon as the panside has some black spots, flip the Chapati.

Give the other side only 1 minute in the pan, so it is cooked, but the whole Chapati doesn't get crunchy. You need to be able to form your spoon for your main dish out of them.

Place the cooked Chapatis into a box, brush some Ghee on each and keep them covered with a moist tissue, so they don't dry out.