In a large bowl, combine the flour, salt, and oil until the oil is evenly distributed throughout the mixture. Add 1/4 c of the water and knead the mixture in the bowl to form a thick dough. If the mixture is too crumbly, add more water, 1/2 Tbsp at a time, until it is the proper consistency. Transfer the dough to a lightly oiled surface and knead for 10-15 minutes, or until the dough is stiff but smooth. Form it into a ball and divide it into 6 equal (smaller) balls. Press a ball flat between your palms. On a lightly floured board, roll each flattened ball into a 6" -diameter circle. Heat a heavy skillet over medium heat and place the chapiti in it. Cook on the 1st side for 30 sec, then turn and cook the second side for 30 sec. Turn again, pressing lightly on the chapiti. (The chapiti should puff at this point.) Turn the chapiti over again and continue to cook and turn a few more times until lightly browned on both sides. Remove the chapiti from the pan and repeat with the remaining dough.