In a large mixing bowl, whisk together the chapati flour and optional salt. If using, add the melted ghee and rub it into the flour with your fingertips until it resembles coarse crumbs.
Gradually pour in the warm water while mixing with your other hand.
Mix until a shaggy dough forms, adding more water one teaspoon at a time if needed to bring it all together.
Transfer the dough to a clean work surface and knead for 8-10 minutes. The final dough should be smooth, elastic, and soft to the touch but not sticky.
Form the dough into a ball, place it back in the bowl, and cover with a damp cloth.
Let it rest at room temperature for at least 30 minutes, or up to 3 hours, to allow the gluten to relax.
After resting, knead the dough briefly for 30 seconds.
Divide it into 14 equal portions and roll each into a smooth ball.
Keep the dough balls covered to prevent them from drying out.
Place a flat griddle or tava over medium-high heat to preheat.
Take one dough ball, flatten it into a disc, and lightly dredge both sides in the dusting flour.
Roll it out into a thin, even circle about 6 inches in diameter, using minimal dusting flour.
Gently slap the rolled chapati between your palms to shake off excess flour and place it on the hot griddle.
Cook for about 1 minute, or until small bubbles appear on the surface.
Flip the chapati and cook the second side for about 30 seconds, until light brown spots appear.
To puff the chapati, use tongs to carefully lift it off the griddle and place it directly over a high-heat gas flame. It should puff up into a balloon within seconds. Quickly flip it once and remove.
If using an electric stove, return the chapati to the griddle after the second flip. Use a clean, folded kitchen towel to gently press down on the edges, encouraging it to puff up.
Immediately transfer the hot chapati to a cloth-lined container.
Brush with melted ghee, if desired, and keep covered.
Repeat with the remaining dough balls and serve warm.
Don't skip the resting period! This step is crucial for relaxing the gluten, which results in softer chapatis that are easier to roll without shrinking back.
Roll the chapati evenly from the center outwards, rotating it as you go. An evenly rolled chapati traps steam better, which is the secret to a perfect puff.
