Place flour in a bowl. Make a well in the center of the flour and add water gradually, mixing until a soft dough is formed.
Turn onto a lightly floured smooth surface. Knead the dough a few minutes until it is pliable. Cover with a clean damp cloth and let stand at least 30 minutes.
Divide dough into 12 equal pieces and shape each piece into a ball.
Flatten on a lightly floured surface to form even rounds, 2 or 3 inches in diameter. Roll out each round to form a 6-inch circle.
Cook chapatis one at a time on a hot, lightly oiled chapati griddle or heavy skillet, over medium-high heat. When the underside is lightly browned, flip the chapati.
While still on the skillet, press the top side of the chapati firmly with a clean towel or cloth napkin in several places, covering the entire surface. The chapati will puff up irregularly as it is cooked and pressed.
Place a paper towel on a heated platter and transfer the chapatis to the platter when cooked. Serve at once.
Note: Chapati flour is available in Indian grocery stores. Regular whole wheat flour may be substituted with similar results.
Serving Size: 12 Chapatis