In a large mixing bowl, combine the 375g of all-purpose flour with 1 teaspoon of salt and 1 teaspoon of sugar. Mix well to ensure even distribution of the dry ingredients. Gradually add water, about half a quart at a time, while mixing with your hands or a wooden spoon until a rough dough forms.
Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, sprinkle a little more flour as needed. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
After resting, divide the dough into 8 equal portions. Roll each portion into a ball and flatten it slightly with your palm.
On a lightly floured surface, take one dough ball and use a rolling pin to roll it out into a thin circle, about 8 inches in diameter.
Heat a skillet or tava over medium-high heat and add a small amount of vegetable oil. Once hot, place the rolled chapati onto the skillet. Cook for about 1-2 minutes, or until small bubbles form on the surface. Flip the chapati using a spatula and cook for another minute until lightly golden brown.
Once cooked, transfer the chapati to a clean kitchen towel and cover it to keep warm. Repeat the rolling and cooking process with the remaining dough balls.
