How much water is needed for flour dough when making chapati This is for Indian/Pakistani chapati recipe.

How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved here. What do I do if I have added too much water?

When I made the dough for first time in life a few days ago, I tried to use 2:1 ratio of flour to water. However, all water was not used making flour have higher ratio. Quite a bit of water was left when I finished. It is hard to accurately say what % was left.

Even after leaving it for more than an hour, when I started making the chapatis, the dough was too much sticky and I think this is because of adding more water than needed.
When making chapattis, the recipe might give a quantity of water, but it will probably also say you might not need it all. So you should add it gradually. 

For example, the recipe I use says for 225g (8Oz) of flour you use 110ml of water "very approximately"  and add it gradually "until all the flour is incorporated and you have a soft, pliable dough". Then the dough rests for 15 minutes. I actually have my doubts about the conversions in this recipe, but the method is more important so it always works. 

Quotes are from The curry secret -- Kris Dhillon