In a large bowl, mix whole wheat flour and all-purpose flour (or use chapati flour).

Gradually add water to the flour, mixing with your hand until the dough forms a ball. Start with 1/2 cup, then add 1/4 cup at a time.

Knead the dough vigorously on a clean, unfloured surface for about 5 minutes. The dough should be moist, soft, and slightly sticky.

If the dough is dry, dip your fingers into water and knead the water into the dough.

Place the dough in a clean bowl, cover with a damp kitchen towel, and let rest for 10-30 minutes.

Prepare a small bowl of all-purpose flour and flour your work surface.

Break off a piece of dough a little smaller than a golf ball.

Toss the dough in the bowl of flour and roll it between your palms to make a ball.

Set the ball on the work surface and flatten it into a 2-inch disk.

Roll the disk into a thin, round chapati, about 5-6 inches in diameter, flouring the surface as needed.

Place the chapati on a plate and cover with plastic wrap.

Repeat the rolling process for the remaining dough, stacking them with plastic wrap in between.

Heat a griddle or frying pan over medium-high heat.

Place a chapati on the heated griddle and cook for about 1 minute, until the top darkens slightly and bubbles form.

Flip the chapati and cook the other side for about 30 seconds, until more bubbles appear.

If using a gas stove, carefully transfer the chapati directly onto a high flame using tongs.

Cook until the chapati balloons and browns, about 10-15 seconds per side.

If using an electric stove, press down the edges of the chapati with paper towels while it cooks and balloons.

Remove the chapati, rub with butter, and serve immediately.

Continue cooking the remaining chapatis.