In a large mixing bowl, stir together 2½ cups of flour and the salt. Add the ghee and, using your fingers, rub it into the flour and salt mixture.
Add the lukewarm water and mix to form a dough. Knead the dough until it is smooth and elastic, about 10 minutes. (Don't skimp on the kneading; it is what makes the bread tender.)
Form the dough into a ball and place it in a small, oiled bowl. Cover tightly with plastic wrap and let it rest at room temperature for at least 1 hour.
Divide the dough into golf ball–sized pieces. Using a flour-covered rolling pin, roll each ball out on a flour-covered surface to approximately 6 to 8 inches in diameter and ⅛-inch thick.
Heat a large skillet or griddle over medium heat. Place a piece of dough on the hot surface. Using a towel or the edge of a spoon, carefully press down around the edges of the bread. (This will allow air pockets to form in the bread.) Cook for 1 minute. Carefully turn the chapati over and continue cooking for 1 more minute. Chapatis should be lightly browned and pliable, not crisp. Remove the bread to a basket and cover with a towel. Repeat until all of the rounds are cooked.
Chapati is a simple griddle bread with a Muslim heritage.