In a large bowl, mix together the whole wheat flour and salt.

Add the vegetable oil and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.

Gradually stir in the warm water, mixing with your hand to bring the dough together. If the dough feels too dry or crumbly, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until it forms a cohesive, soft ball.

Transfer the dough to a lightly floured surface and knead energetically for 5-10 minutes until it is smooth, pliable, and elastic.

Place the dough back in the bowl, cover, and let it rest for at least 20 minutes.

Divide the rested dough into 12 equal portions and roll each into a smooth ball.

On a lightly floured surface, roll one ball out into a thin, even circle about 7 inches (18 cm) in diameter. Stack the rolled chapatis with a piece of parchment paper in between or a light dusting of flour to prevent sticking, and keep them covered with a clean cloth.

Heat a dry cast-iron skillet or tawa over medium-high heat.

Place one chapati on the hot pan and cook for about 30-60 seconds, or until small bubbles appear on the surface.

Flip the chapati and cook for another minute on the other side until light brown spots appear. You can gently press the edges with a spatula to encourage it to puff up.

Remove the chapati from the pan and immediately brush one side lightly with ghee. Stack the finished chapatis on a plate and keep them covered in a cloth or a tortilla warmer to stay soft.

Serve immediately.

Letting the dough rest for at least 20-30 minutes is crucial. This allows the gluten to relax, making the chapatis easier to roll and much softer after cooking.