Set aside 200g/7 oz of the flour and reserve for shaping the chapatis.
Place the remaining flour in a deep bowl. Fill another bowl with the cold water.
Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapatis will be.
Sprinkle a little of the reserved flour onto a flat surface or board.
Divide the dough into eight and shape each piece into a ball.
Flatten the balls slightly, then place one onto the floured board.
Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.
Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done.
Repeat with the other 7 balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
Spread butter over one side, if you like.