Prepare the Flour: Set a fine-mesh strainer over a large bowl or the bowl of a food processor.

Add both flours and sift them together to create a light, airy base.

Discard any coarse bran that remains.

Mix the Dough: Add the salt to the sifted flour. With the food processor running, slowly pour in 1 cup (240 ml) of warm water. Process for about 30 seconds until the dough forms a well-defined, barely sticky ball. If it's too dry, add more water 1 tablespoon (15 ml / 0.5 fl oz) at a time. If too wet, add a tablespoon of flour.

Rest the Dough: Turn the dough out onto a lightly floured surface, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes and up to 2 hours. This step is crucial for soft chapatis.

Portion and Shape: Divide the rested dough into 8 to 12 equal pieces.

Roll each piece into a smooth ball, then flatten it into a 4-inch disk. Lightly flour the disks and cover them with a cloth as you work.

Cook the Chapatis: Heat a dry griddle or cast-iron skillet over medium heat.

Roll a dough disk into a thin, even circle about 1/8-inch thick.

Place it on the hot griddle and cook for about 15-20 seconds, then flip.

Cook the second side for about a minute, or until it starts to blister and puff up.

Flip one last time and cook the first side again briefly until it has dark, toasty spots.

Keep Warm and Serve: As each chapati is cooked, transfer it to a cloth-lined basket or plate and cover it. This traps the steam and keeps them soft.

Repeat with the remaining dough and serve immediately.

Don't skip the resting period!

Letting the dough rest for at least 30 minutes allows the gluten to relax, which is the secret to rolling thin chapatis without them shrinking back.