In a large mixing bowl, combine the flour and salt (if using).
Add the room-temperature yogurt. Use your fingertips to rub the yogurt into the flour until the mixture resembles coarse crumbs.
Gradually add the warm water, mixing until the flour comes together into a cohesive, kneadable dough.
Transfer the dough to a clean work surface and knead for about 8 minutes until it is silky smooth, soft, and pliable.
Shape the kneaded dough into a ball, place it back in the bowl, and cover with a lid or damp cloth.
Let it rest at room temperature for at least 30 minutes, or up to 3 hours.
After resting, briefly knead the dough again and divide it into 14 equal portions.
Roll each portion into a smooth ball and keep covered.
Preheat a flat griddle (tawa or cast-iron skillet) over medium heat.
Take one ball of dough, flatten it, and lightly dredge in dusting flour.
Roll it into a thin, even circle about 6 inches / 15 cm in diameter.
Slap the rolled chapati between your hands to remove excess flour and lay it on the hot griddle.
Cook for about 1 minute, until small bubbles form.
Flip the chapati and cook the second side for about 30 seconds until light brown spots appear.
To puff the chapati, either place it directly over a high gas flame for a few seconds using tongs, or press the edges on the griddle with a clean cloth for an electric stove.
Immediately transfer the finished chapati to a cloth-lined container.
Brush with melted ghee or butter if desired and serve warm.
Don't skip the resting period! Allowing the dough to rest for at least 30 minutes lets the gluten relax, which is the key to tender, easy-to-roll chapatis.
