Sandeep's Chapatis (Episode Two)

1/2 c whole wheat flour
2/3 c unbleached all purpose flour
about 1/2 c water
1/4 tsp salt

Make up a dough of the above ingredients; allow it to rest about 30 minutes, covered with a damp towel. When you're ready to cook, heat up an ungreased griddle on medium heat. Pinch off dough balls about 1 1/2 inches in diameter. Roll each ball flat with just enough flour to keep it from sticking to your board. Then pat the flattened dough back and forth between your hands until it's thin. Shake off any excess flour. Cook on the griddle until brown spots appear (about a minute), then flip and cook the other side. The chapati may puff up; that's good.