Whole Wheat Chapatis

• 1 cup whole wheat flour
• 1 cup all-purpose flour, plus more for dusting
• 1/4 cup plain yogurt
• 1 tablespoon salt

1. Whisk whole wheat flour and 1 cup all-purpose flour in a medium bowl. Make a well in the center and add yogurt, salt, and 3/4 cup water. Mix with a wooden spoon until a shaggy dough forms.
2. Turn out dough onto a lightly floured surface and knead, adding more all-purpose flour as needed, until dough is smooth, elastic, and no longer sticky, 8-10 minutes. Dust with more all-purpose flour, wrap in plastic, and let rest at least 1 hour at room temperature.
3. Divide dough into 12 pieces. Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8" rounds (if dough springs back when rolled, let rest a few minutes before proceeding).
4. Heat a dry large skillet, preferably cast iron, over medium-high heat. Cook a round of dough until lightly charred in spots and browned in others, about 30 seconds per side. Transfer to a wire rack. Repeat with remaining rounds.
5. Chapatis can be cooked 45 minutes ahead. Wrap in foil and keep warm in a 250u0b0F oven.

whole wheat flour, flour, plain yogurt, salt

Taken from www.epicurious.com/recipes/food/views/whole-wheat-chapatis (may not work)