Reserve 200g of flour for shaping the chapatis.
Combine the remaining flour and salt in a deep bowl.
Gradually knead water into the flour to form a soft, elastic dough.
Dust a flat work surface with some of the reserved flour.
Divide the dough into eight equal pieces and shape into balls.
Flatten one ball slightly on the floured surface.
Roll the dough into a disc roughly 15cm in diameter.
Cook the chapati on a hot griddle for 30 seconds until bubbling.
Flip and cook for 15 seconds until brown spots appear.
Repeat for all balls and stack with kitchen towels between layers.
Spread with butter if desired.