In a large mixing bowl, combine 2 cups of whole wheat flour (atta), 1 teaspoon of salt, and 1 tablespoon of melted butter or ghee. Mix well.
Gradually add water (approximately 1 cup) to the flour mixture, kneading it until a soft and smooth dough is formed. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Lightly dust your rolling surface with some dry flour. Flatten a dough ball and roll it out into a thin, round chapati, about 6-7 inches in diameter.
Preheat a tawa or flat non-stick pan over medium heat. Place the rolled chapati on the hot tawa and cook for 30-40 seconds or until small bubbles appear on the surface.
Flip the chapati and cook the other side for another 30-40 seconds or until it puffs up and has light brown spots.
Remove the chapati from the tawa and immediately spread a thin layer of butter on top. Keep the cooked chapati in a covered container to retain its softness.
Repeat steps 4-7 for the remaining dough balls.