Add flour and salt in a wide bowl.

Heat the water when you see small bubbles inside the water, that is it's temperature should be more than lukewarm and not too hot (well boiled).

Just remove from heat and carefully add to the flour in batches.

Stir using wooden spatula/ladle while adding water.

At one stage the chapati dough looks like shown in picture 2.

The dough should be stiff enough (Pic 2) because when its cools, later you get more moisture.

At one stage you can use your hands to knead it.

You can keep kneading till it completely cools out or on and off knead the dough for another 10 minutes to cool them completely, if not taking care the dough forms a hard outer layer.

You can go ahead and roll chapati if time permits do rest the dough for 30 minutes.

Once it cooled down divide the dough in to equal lemon size balls (Pic 3).

You may not need dry flour while rolling the chapati if dough is too soft then sprinkle it.

So roll the chapatis to medium thin, neither too thick nor too thin (Pic 3).

Heat the dosa pan tawa and the pan should heat well in high temperature.

Once done add the rolled chapati, it puffs up well (Pic 4 and 6) flip it so the other side also cooks as well.

If your chapati is not puffing up that might because of the thickness you rolled out, nothing to worry when you see golden spots then you can flip it over.

If using dry flour then using wet kitchen towel wipe the excess flour while cooking as shown int he video.

Repeat the above process till you done with all uncooked chapati.