Wash hands with soap and water.

Place the flour in a large mixing bowl. Add water, oil, and salt. Mix with a fork and then with hands. Keep mixing until you can make a ball.

Knead the dough for about 10 minutes. Let rest for 30 minutes in the bowl, covered with a damp cloth.

Roll the ball into a 12-inch log and cut into 6 chunks.

Roll each chunk into a very thin pancake, about 7 inches in diameter. Don't worry about making the dough into a perfect circle—just try to get it as thin as you can.

Heat a cast iron skillet (lightly greased) on medium-high heat. Place one chapati in the skillet and cook for 30 seconds.

Use a spatula to lift the bread. When the chapati gets brown spots and bubbles, flip it over and cook for another 30 seconds.

Wrap the cooked chapati in a cloth napkin while cooking the rest.