Knead the dough, cover, and leave aside for 1 hour, punch the dough and knead again.
Make 10-12 1 1/2" balls; dip each one into dry whole wheat flour, and roll into thin, 6" circles.
Place a flat, ungreased griddle on the stove at medium-high heat. When hot, place a rolled-out chapati on the griddle. When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
If you have a gas stove, hold the chapati with a pair of tongs, and place it directly over the burner flame for a few seconds, until the chapati puffs up. Turn and repeat on the other side.
If you have an electric stove, keep the chapati on the griddle. With a wadded up paper towel (to protect your fingers), press gently all around the chapati. Flip the chapati and press gently around the other side. This procedure should make the chapati puff up. (If you press too hard, the chapati will become too crunchy.)
Remove the chapati from the heat, and buter with ghee.
Some of the foods that are traditionally served with chapatis are Lentils
with Scallions, Spicy Mung Beans, eggplant dishes, green bean dishes, spinach
dishes, and zucchini dishes.