Put flour and salt in a mixing bowl.
Knead the flour with water and oil to form an elastic and smooth dough. If necessary, add a little more flour or water.
Divide the dough into 6 to 8 equal pieces (approx. 80 g).
Dust the work surface with flour. Use a rolling pin to roll out each piece evenly on all sides very thinly (approx. 0.3 mm).
Drizzle a little oil on both sides of the rolled out dough piece and spread it with a pastry brush.
Roll the dough into a cigar.
Then roll up the cigar in a snail shape.
When all the pieces of dough have been rolled up accordingly, cover with a damp cloth and let rest for about 10 minutes.
Carefully roll out the rolled-up dough in portions on the work surface dusted with flour with a rolling pin from the inside outwards (approx. 0.5 mm thick).
Etwas Öl in eine Bratpfanne geben und erhitzen. Chapati von beiden Seiten jeweils ca. 2 - 3 Minuten gold-gelb backen.