Put flour and Tita Baking Powder in mixing bowl, reserving about half cup for rolling chapatis.
Mix salt and oil through the flour in the bowl. Add water all at once and mix to a firm but not stiff dough. Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be). Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer.
Shape dough into balls about the size of a large walnut and press it in dry flour from both sides (don´t use to much flour, it will make the chapatti dry).
Roll the balls in to a 5-inch circle.
After rolling out the chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapatis, starting with those that were rolled first.
Put chapati on griddle and leave for about 1 minute. Brush uncooked side with gheeor butter and turn and cook other side a further minute, pressing lightly around the edges of the chapati.
As each one is cooked, wrap in a clean tea towel until all are ready. Serve hot.
You can serve chapati with any of the dishes you can find on our website.