Mix atta and water, and roughly bring it to a shaggy mix (no need to knead) till there are no dry bits of flour. Let it sit for 30 minutes. This triggers a process of autolysis where gluten formation starts in the presence of water. You can use slightly warm, but not boiling, water to increase gluten development. Boiling water will cook (gelatinize) the starches in the wheat, and that will leave less water for gluten development. Some methods do recommend using boiling water, but that will produce not just a soft chapatti but also an ultra-flaky one. Ultimately, it’s a matter of personal
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