Start by mixing the Flour and the salt well, make a well and add the oil and water. Mix and work out the dough on a board. It should never be soft but rather harder! Let it rest covered with some flour. Best is over night or at least 30 minutes.
Take some dough into your hand and form it into a ball.
Roll that ball out with little flour so that it doesn't stick and spread some ghee on the surface of the dough.
Fold the dough top and bottom in.
Fold it into a parcel.
Roll the dough "Parcel" out again. The shape will be square.
Dust it a bit so that the flour won't burn while cooking and add the raw rolled out dough to the preheated flat pan. Cook 1 side first for 10 seconds over high heat, then the other side.
Turn around and this time spread little ghee onto the surface. Turn it again and spread on that side some ghee too. The chapati will blow up a bit but not that much as it does when cooked without ghee.
Best enjoyed still warm.
Some parts will get a bit dark and a cow freckles pattern will appear. That's normal, that's how it is prepared everywhere.
In India people store the freshly cooked chapatis in a special chapati container so that it remains soft throughout the day. People usually take these to work to have with their food or in Bombay you have the Dhaba wallas caring those metal boxes with the warm chapatis and curries to the offices.