Set aside 200g (7 oz) of the flour for shaping the chapatis.
In a large mixing basin, combine the remaining flour and salt. Fill a second basin halfway with cold water.
Add a little water at a time to the flour bowl, kneading as you go, until you have a soft, elastic dough. The softer the chapattis are, the longer you knead the dough.
On a flat surface or board, sprinkle a little of the reserved flour. Divide the dough into eight equal pieces and roll each one into a ball. Place one ball onto the floured board after slightly flattening it. Flour the board as needed and roll it out into a flat disc about 15cm (6 inches) in diameter.
Preheat a griddle or a shallow frying pan over medium heat. Cook for 20-30 seconds or until the surface of the chapatti is bubbling on the griddle or skillet.
With tongs, flip it over and cook for another 10-15 seconds. The chapatti is done when brown patches form on the underside.
Repeat with the remaining flour to roll out the remaining seven balls. As they cook, stack them and place a layer of kitchen towel between each one to absorb any excess moisture.
