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1. Place the flours in the bowl of an electric mixer. It must be a very strong machine; otherwise this needs to be done by hand. Using a dough hook, stir in the water.
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2. Knead the dough in the machine until it is very smooth, about 10 to 15 minutes. (The dough can be transferred into a Ziploc plastic bag and refrigerated. Bring it to room temperature before using.)
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3. Divide the dough into 2 portions. Roll each portion into a 12-inch long rope. Cut each into 12 equal parts and roll into smooth balls (or, alternatively, pinch off small portions of dough from the whole and roll each into a smooth 1-inch ball).
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4. Dust the balls lightly to prevent sticking. Keep the rest of the dough covered with a metal bowl, upside down, to prevent it from drying out.
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5. Start heating a griddle or a 10-inch frying pan over medium-high heat. Pick up a single ball, dust it with flour, and place it on your work surface.
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6. Press firmly to flatten it, turning it once. Roll the patty into a thin round circle with a brisk back-and-forth motion from edge to edge to keep it circular. The circle should be about 8 inches in diameter.
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7. Dust often with flour to prevent sticking. Roll at least 6 pieces the same way and keep them on the work surface, covered, to prevent them from drying out. DO NOT STACK, as they will stick together.
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8. Cook each Chapati for a few seconds on each side on the hot griddle. Then place the loaf directly over an open flame to puff it up. This will take only a few seconds.
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9. You may wish to turn the loaf once. Stack the loaves on top of each other, after brushing one side with a bit of ghee.
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