Adapted from Classic Indian Cooking.

2 cups whole wheat flour
1 cup all purpose flour
1 cup warm water

extra flour for dusting rolling surface

Note:  Recipe can be adjusted. Just keep the ratio of whole wheat flour and all purpose flour at 2 to 1.

ie.  1 cup whole wheat, 1/2 cup all purpose.

Place flour in food processor and add salt. Mix well.

Slowly add warm water and process until flour forms a soft dough.  
Knead in the machine for 50 to 60 seconds.  Wrap in plastic and let the
dough rest for at least 30 minutes.

Knead dough again and divide into equal size balls , approximately 20
to 24 depending on size.

Dust with flour and cover with plastic wrap to prevent drying out.

Roll each ball into a thin 7 to 8 inch circle.  

Heat heavy frying pan and place chapati on pan and bake until small
brown spots appear. Flip over being careful not to puncture.  Cook of
flip side and then remove and place directly on to the gas flame. Bread
will puff up.  If you don't have a gas burner then skip this process.

Butter Chapatis, roll and wrap in a clean tea towel and place in low
oven to keep warm while you cook the remaining Breads.