1.Sift flours and salt into large bowl, rub in ghee. Add enough water to mix to a firm dough. Turn dough onto floured surface, knead about 10 minutes, working in about an extra 1/4 cup (35g) plain white flour. Cover dough with cloth, stand 1 hour.
2.Divide dough into 14 portions. Roll portions on floured surface into 20cm rounds, cover with cloth, stand 10 minutes before cooking.
3.Heat griddle or heavy-based frying pan until very hot, cook 1 round at a time, for about 30 seconds on first side or until round just begins to colour, remove from pan.
4.Place uncooked side of chapati directly over medium flame, checking frequently until chapati begins to blister. Repeat with remaining rounds. Wrap cooked chapatis in a cloth to keep warm or serve while warm.
Be aware that chapatis need to be cooked over a flame to achieve the blistered appearance.Note