Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, and salt until evenly distributed.
Add the Oil: Make a well in the center of the flour mixture, pour in 2 tablespoons of vegetable oil, and begin incorporating it into the dry ingredients.
Form the Dough: Gradually add the hot water, mixing as you go, until the ingredients come together into a dough.
Knead the Dough: Transfer the dough to a lightly floured surface and knead just until it becomes soft and smooth. Avoid overworking the dough.
Rest the Dough: Cover the dough and leave it at room temperature for 1–2 hours.
Divide the Dough: Place the rested dough on a lightly floured surface and divide it into 8 equal portions. Shape each portion into a ball.
Cover the Dough Balls: Keep the dough balls covered with a clean towel or plastic wrap while working to prevent them from drying out.
Roll the First Circle: Take one dough ball and roll it out on a lightly floured surface into a circle as thin as possible.
Create the Layers: Brush the entire surface of the thin dough circle with vegetable oil. Starting from the edge closest to you, tightly roll the dough toward the opposite edge using both hands, forming a long rope.
Coil the Dough: Roll the rope tightly from end to end to form a compact, snail-shaped coil.
Flatten the Coil: Press down gently on the coiled dough, then roll it out again into a thin circle approximately 1/8 inch (3 millimeters) thick.
Repeat the Shaping: Repeat the rolling, oiling, coiling, flattening, and final rolling process with the remaining 7 dough balls.
Heat the Skillet: Place a large skillet over medium heat.
Grease the Skillet: Lightly grease the heated skillet with vegetable oil.
Cook the First Side: Place one flattened, coiled circle in the skillet and cook for about 2 minutes, adjusting the heat between medium and medium-low as needed, until golden-brown spots appear on the surface.
Cook the Second Side: Flip the chapati and cook the other side for about 1 minute, until similarly cooked.
Finish the Remaining Chapati: Transfer the cooked chapati to a plate and repeat with the remaining dough circles, adding more vegetable oil to the skillet as needed.
Keep the Chapati Soft: Cover the cooked chapati with a towel and let them sit for a few minutes before serving.
