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Take a big bowl and add flour, salt and sugar. Whisk the ingredients to combine the ingredient
Add olive oil and half of the water to the bowl. Slowly stir the ingredients together, this to prevent bubbles appearing in the batter. If the batter has bubbles the flatbreads will not puff up when you cook them
Slowly add the remaining water and stir until you have a smooth velvet like batter without lumps of flour so no too thick but also not to runny
If you see bubbles in the batter let it sit for a couple of minutes until the bubbles have disappeared. Leave the batter for 10 minutes to let the flour properly absorb the liquids
Heat a non stick pan to medium-low. Add a little bit of oil to the pan and spread with a brush
Pour batter in the middle of the pan and swirl the pan to spread the batter. Do not use the scoop to spread the batter
Let the batter dry completely before you flip it to enable them to puff up. When you first flip the texture looks a little bit rubbery
When you use low heat the flatbread gets time to dry and after a couple of flips it will puff up. Press the sides close with a spatula. It can take up to 2 or 3 flips before they puff up
You need patience but you will get nice golden brown chapati. Remove from the pan and store in a clean kitchen towel
Repeat for the remaining breads