In a mixing bowl, combine the flour and the salt. in a separate bowl, mix the water and the oil, and then add to the flour.
Mix well and kneed the dough until smooth and elastic.
Cover the bowl with a clean cloth and leave to rest for about 2 hours.
Divide the dough in small balls (the size of a Ping Pong ball) and roll each one into a very thin disc of about 4-5 inches in diameter.
Preheat a pan over medium heat, add a few drops of olive oil and cook each chapati until the surface looks dry and lightly brown.
Remove each Chapati from the pan and place on a dish to be served still warm.
If you have left over Chapati, place in an air tight glass container to be kept in the fridge for a few days, reheat when needed.