In a medium bowl, combine flours and salt, then add water, and stir until the dough forms a ball.

Turn it out onto the counter and knead for about 10 minutes.

Place back in the bowl and cover it with a plate so it can rest until you're ready to cook.

Heat up a large cast iron skillet or griddle.

Divide your ball of dough into four pieces and shape each into a ball. Dust with chapati flour and roll them into thin rounds about 8-9 inches in diameter and a 1/16 of an inch thick.

Place on the hot griddle, and cook for about 30 seconds. Flip. Now, using a wadded up paper towel, quickly press down on the chapati. Release, and that spot should puff. Do it again in a different spot until most of the chapati puffs. If need be, flip the chapati again and try pressing on that side.

Remove and wrap in a towel to keep warm while you make the others. Serve immediately.