1. Place the flour in a large bowl. Make a well in the centre and add the oil. Slowly add warm water and use your hands to combine together to form a soft dough – you may not need all the water.
2. Place the dough onto a clean flat surface dusted with flour. Knead for 10 minutes until the dough is soft and elastic and springs back when pressed with a fingertip. Cover with a clean moist tea towel and leave to one side for 30 minutes.
3. Knead the dough again for about 5 minutes then divide into 10 equal size balls. Roll out the dough ball to a thin circle of about 15cm (6 inch).
4. Heat a flat griddle or non stick pan on a moderate heat until hot.
5. Place the chapatti on the hot griddle or pan and cook the chapatti for about 1 minute, or until the colour starts to change and it starts to bubble on the surface then turn it over to cook the other side for about 30 seconds.
6. Use a spatula and press lightly on the chapatti to encourage it to puff up or alternatively place it directly over a moderate gas flame or a wire rack over an electric hob – turn the chapatti quickly and without burning it.
7. Place on a warmed plate and wrap in foil or place a clean tea towel on top to keep warm while you make the rest.