In a mixing bowl, combine the wholemeal flour and salt.

Add the vegetable oil to the flour mixture and rub it in using your fingers.

Gradually add the warm water and mix until you have a smooth and pliable dough. If the dough is too dry, add a little more water.

Knead the dough for about 5-10 minutes until it’s smooth and elastic.

Cover the dough with a damp cloth and leave to rest for 10-15 minutes.

Divide the dough into 8-10 equal portions and roll each portion into a ball.

Dust the work surface with a little flour and roll each ball into a thin, round chapati shape, about 15-20cm in diameter.

Heat a non-stick frying pan, or crepe pan over medium heat.

Place one chapati onto the pan and cook for about 30-40 seconds until it starts to puff up and brown spots appear.

Flip the chapati over and cook the other side for another 30-40 seconds.

Remove the chapati from the pan and keep it warm in a clean tea towel.

Repeat the process with the remaining chapatis.