In a bowl add the chapati flour and olive oil.
Add the water and mix to form a dough, ensuring no dry bits of flour.
Transfer to a counter top and briefly knead.
Put the dough back into the bowl and set aside to rest for 20 minutes
Melt the vegan butter.
Separate the dough into eight equal portions.
Dust the countertop with chapati flour and roll out each ball as thin and round as possible.
Using a brush coat the surface with vegan butter.
Fold from the top, making pleats like a fan, right up to the other end.
Bring it all together and roll from one end to the other forming a spiral as you go. Tuck the end bit under the roll.
Repeat this with all the other balls and set aside.
Dust the counter top with some chapati flour and press down the prepared roll.
Start from the centre and using your fingers press outwards.
Using a rolling pin, roll the paratha into a disk. At this point, we don't press it down too much or roll it too thin. If you roll it too thin, the layers will be lost. If the dough gets too sticky while rolling, dust it or the rolling pin with flour.
Repeat this with all the other portions.
Heat a frying pan over a medium high heat.
Transfer a rolled-out paratha to the hot pan and cook each side. The colour will change, and you will have a few brown spots.
Then brush with oil and continue cooking both sides until done.
Remove from the pan and brush with vegan butter and fold from the outside in to reveal the layers.
Serve hot.