Indian Chapati making is simple but requires a while of practise! You need whole wheat flour (Atta) which you mix with (preferably lukewarm) water until the dough doesn't feel too tight, but also doesn't turn sticky. You can add a pinch of salt, if you like. The kneading of the dough is actually the tricky part, as it will take you some time to develop the right consistency. Once someone explained to me that you have to 'trap air' inside your dough - which you achieve by kneading it out in a flat big dish and then folding it and repeating the procedure. When the dough is ready you should be able to stick your finger in it without needing to much pressure, but again without it being sticky. You then usually leave the dough for at least 30 minutes in a warm place - supposedly for a fermentation process to take place. According to my experience the temperature seems to play a huge role - in cold Germany my Chapatis hardly ever turn out like in warm India. I suppose keeping the dough near the heating or in another warm place should help.
In the next step you form small balls out of the dough. You then flatten them in your hands with the help of your thumbs into saucer-sized flat breads. Then you can dunk them into flour from both sides and role them as round as you can. The real technique here lies in gently using more pressure on one side of the roler so that the chapati starts turning while you flatten it. Never mind the shape!
Your Roti shouldn't be thicker than 1mm, rather less. You then heat a flat pan or Tawa and cook your bread from both sides without using oil. If your bread is blowing up like a balloon you are on a good way! If your Chapatis turn out too hard in the beginning, don't give up and just repeat the exercise! Your Chapatis slowly will become softer and tastier as you get the hang of it.