Cover the dough with plastic wrap and let stand for at least 30 minutes and up to 12 hours (the longer the dough stands, the easier the breads are to shape and the more digestible they are)

Divide the dough into eight pieces. Roll each one into a ball under your lightly cupped palm. Place some flour on your work surface, dust your palm with flour, and flatten each ball in the flour, pressing both sides into the flour in turn

Work with one piece at a time, leaving the others lightly covered. Working on a lightly floured surface, flatten the dough with a rolling pin, without turning it over, rolling from the center outward with light strokes and rotating the bread slightly between each stroke, until it is 7 to 8 inches in diameter. Set aside and repeat with the remaining breads. Do not stack the rolled-out breads; if you don't have enough counter space for them all, roll out just a few and begin cooking, then roll out the others as the bread cook

Heat a cast-iron griddle or skillet over medium-high heat. When the griddle is hot, put about 1/2 tsp of oil or ghee and spread it over the surface. Place a chapati top side down on the griddle and let it cook for only 10 to 15 seconds, then gently flip to the second side. Cook on the second side until small bubbles begin to form in the dough, approximately 1 minutes

At this stage, a perfect chapati will start to balloon. You can gently press on the large bubbles by using a rubber spatula or your fingers (make sure you wrapped your fingers in paper towels because it's hot), if the breads start to burn on the bottom before it has ballooned, move the bread across the skillet, dislodging it from the point at which it is beginning to burn

When you are happy with your chapati, remove it and wrap in a clean towel. Cook the other bread, stacking each as it is finished on top of the others and wrapping the stack in cloth to keep the breads soft and warm