Pinch off a golf-ball-sized piece of the bread dough.
Roll it out very thin on a well-floured surface.
Cook over low heat in skillet (try cast iron with no oil) until browned.
Turn and cook the other side.
Refrigerate the dough so you can make just as many chapatis as you need for each meal.
Variation : Roll the dough 1/8 inch thick or thinner and cut into small pieces with biscuit cutter or knife.
Drop into hot oil.