Place the flour and salt in a bowl. Make a well in the centre. Slowly stir in the milk with a fork until it starts to come together, then continue to form into a dough with your hand. (Depending on the type of flour you use, you may not need all the milk). Turn out the dough onto a lightly floured surface and knead until smooth and elastic.

Divide the dough into four balls (I weigh my dough to divide it evenly). Lightly coat a ball in flour and roll into a thin circle about 20cm / 8 inches in diameter. Place on a plate and lay a piece of kitchen paper towel on top (this prevents the chapattis sticking together). Repeat the process with the remaining dough.

Heat a frying pan (skillet) on medium-high. Using no oil, cook a chapatti for about 30 seconds, or until brown spots appear on the underside. Flip over and cook until brown spots appear on the second side (about 15 seconds). Flip over one more time and cook for a few more seconds (the chapatti should start to puff up). Place the chapatti on a plate with a sheet of kitchen paper towel on top (this will absorb the steam and enable the chapattis to be stacked). Repeat the process with the remaining dough balls.