Watching the professionals make chapatis is really something to behold. The good new is, even if you never achieve professional chapati chef status, you can still make outstanding chapatis at home that are a hundred times better than anything available in a shop.
With a little practice, you will be able to make these in no time. It is a good idea to source a good quality rotito rolling pin and board. When cooking, excess flour will burn so be sure to slap your chapatis a few times before cooking them if you are using a floured surface to stop them sticking when rolling out.
This basic recipe is for ten small chapatis which are great served with curries. They can be used as wraps for your favourite fillings too. If you would like to do this, I recommend doubling the recipe and making your chapatis larger.
Here are some of my recipes for different types of Indian bread and dosas:
First proper Indian dish I cooked was a red lentil dahl with chapatis. The very next day I was in our local shop, World Tastes, getting myself a dedicated chapati pan and wire holder to flame them safely. Worth every penny (and they weren't that expensive). Only difference is with this pan they're dry-fried, flamed to make them puff up and then liberally slathered with butter to stop them sticking to each other.