I have been asked many times, how on earth do I make chappatis at home. Well, I must say, it was all trial and error for me. Yes yes, despite being a punjaben, my chappatis were either hard, in the shape of God alone knows map of which country, burnt, or all of it. Finally after months of trying, I got it right. Well, kinda.
I tried making a video but oh boy I am so bad at it. Hence, here's the closest of how-to video I found. But my ingredients do not include salt nor ghee. Yes, a bit too healthy eh?
I tried many flours but the best for me is Pillsbury Chakki Aata.
I usually make extra chappatis and freeze them. So whenever we want to have chappatis, we just defrost and heat it up in the microwave. I do this for peranthas as well.