Mix powdered oats, wheat flour and salt in a big mixing bowl.

Knead into a dough using a little water at a time till you get a soft dough. You will need approximately 1.25 cups of water.

Smear a little oil on the dough and keep it covered with a wet cloth for 10 minutes.

Divide the dough into 14 equal sized balls.

Flatten a ball using the palm of your hand and roll into a thin circle (about 3-4 mm thick) using a rolling pin. The circle would resemble a thin tortilla. You can lightly coat the chappati with dry flour when roiling it to prevent it from sticking to the rolling pin or the surface.

Heat a skillet/tava over medium heat. When the skillet/tava is hot, put the chappati on it.

When one side is cooked (a little less than a minute), flip the chappati over to the other side.

Cook the other side of the chappati for about a minute. At this stage you can use a folded kitchen towel to press down the chappati onto the skillet/tava. This will make chappati to cook well on both sides.

Once both sides are done, remove the chappati from the skillet and transfer to a plate. Grease the chappati with a little oil(optional). Cover the cooked chappati with a lid.

Repeat and make chappatis using the remaining dough.

Every time you transfer the cooked chappati from the skillet to the plate, apply oil and then shuffle the chappatis (mix them all up) in the plate and keep them covered with a lid. (See Recipe Notes)

Serve hot with the curry of your choice.