In a large mixing bowl, combine the atta flour and salt.

Add the warm water gradually, about a quarter-cup at a time, mixing with your fingers. Stir until the flour starts to clump together and form a shaggy dough.

Add the vegetable oil. Knead the dough vigorously with your knuckles for 5 to 8 minutes. The dough should become smooth, soft, and elastic. If it feels too sticky, dust with a tablespoon of atta. If it feels too stiff, sprinkle a teaspoon of water.

Shape the dough into a ball. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature for 20 minutes.

After resting, knead the dough gently for 30 seconds. Divide it into 8 equal portions. Roll each portion between your palms to form smooth, crack-free balls, then flatten them slightly.

Heat your tawa or skillet over medium-high heat. Take one dough ball, dust both sides lightly with dry atta, and place it on your rolling board. Roll gently from the center outward, rotating the dough frequently to maintain a thin, even circle about 6 to 7 inches in diameter.

Shake off any excess dry flour from the rolled chapati. Place it onto the hot tawa. Cook for 30 to 40 seconds until small bubbles begin to form on the surface and the underside shows light golden spots.

Flip the chapati. Cook the second side for 30 to 40 seconds. You will see larger bubbles forming and brown spots developing on the bottom.

Flip back to the first side. Using a clean kitchen towel or a flat spatula, gently press the edges of the chapati. The steam inside will expand, causing the flatbread to puff up. Remove from the tawa immediately.

Place the cooked chapati in a basket lined with a clean towel. Brush the top with a tiny smear of ghee if desired. Repeat the process for the remaining dough balls, stacking the cooked chapatis on top of each other to trap steam and keep them soft.