In a mixing bowl, place the atta flour, salt, and water.
Mix well and knead for 10 minutes. Cover with a clean tea towel that is damp and leave to rest for 5 minutes.
Knead for another 2 minutes, until the dough is smooth.
Divide the dough into 3 parts, and divide each part into 5 evenly sized balls.
Dust your work surface with atta flour and roll each ball into a thin circle that is 8-10cm in diameter.
Place a skillet or tawa over high heat and cook each dough circle for 15-20 seconds, until it starts to bubble. Flip the dough over and cook for another 10-15 seconds.
Pick up the chapati with metal tongs and hold the bread over an open gas flame. Turn the bread over when it begins to puff, ensuring it doesn't burn.
The bread can be served immediately or cooled then stored in an airtight container for up to 1 week.
Optional: Brush the chapati bread with ghee after removing from the heat and serve warm.