Combine whole wheat flour, all-purpose flour, salt (optional), and gradually add water to form a soft, pliable dough.

Knead the dough for 5-7 minutes until smooth.

Let the dough rest for about 10 minutes.

Divide the dough into equal portions (about 1 1/2 inches in diameter).

Roll each portion into a thin, circular shape on a lightly floured surface.

Heat a griddle or tawa over medium heat.

Place the rolled chapati on the hot griddle and cook for about 30 seconds on each side, or until small bubbles start to appear.

Flip the chapati and cook the other side until lightly browned.

Remove from the griddle and either puff it up directly on an open flame for a few seconds on each side, or gently press with a clean kitchen towel until it puffs up on the griddle.

Serve immediately.