Indian
Mix the flour and salt in a wide bowl, then add the warm water a little at a time, mixing with your fingers, until a soft, slightly sticky dough forms.
Knead for 8-10 minutes until smooth and elastic, then cover with a damp cloth and rest for 30 minutes.
Divide the dough into 10 equal balls of about 50 g and flatten each one in the dusting flour.
Roll each ball into a thin circle of 15-18 cm, dusting lightly so it does not stick.
Heat a tawa or heavy skillet over medium-high heat and cook a chapati for 30-40 seconds until small bubbles appear, then flip and cook for 30 seconds more.
Hold the chapati with tongs directly over a gas flame for a few seconds per side, or press it with a folded cloth in the pan, until it puffs up.
Stack the chapatis in a cloth-lined container to keep them soft, and brush with ghee only if you like.