Makes about 15 chapatis
250g wholemeal flour
100g plain flour extra flour for dusting
175 ml water
Sieve the flours into a mixing bowl and mix together.
Add up to 175 ml cold water, slowly, and gather the flour together into a soft dough. You may need more or less water, depending on the absorbency of the flour.
Knead the dough for around 8 minutes, until smooth.
Cover and set aside for 30 minutes.
Knead again and divide dough into 15 sections. You'll need to flour your hands and the work surface - chapati dough is very sticky.
Form each section in a ball, press flat and roll out to around 15 cm in diameter (again, plenty of flour is required to stop the dough sticking).
Heat a dry skillet or frying pan until it is very hot, and then turn the heat down. Toss each chapati to shake off excess flour, and slap it into the pan. Cook for around a minute, until it starts to develop white spots, then flip and cook the other side for about 30 seconds. Next comes the fun part - hold the cooked chapati over a live gas flame briefly (each side in turn) so that it puffs up.
As each chapati is cooked, add it to a pile and wrap in a clean tea towel to keep them warm. Chapatis are best fresh, so adjust the quantities if you can't eat 15 in one go, but they are very moreish!