Indian Chapati Bread

In a large bowl, stir together the whole wheat flour, all-purpose flour and salt.

Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.

Knead the dough on a lightly floured surface until it is smooth.

Divide into 10 parts, or less if you want bigger breads.

Roll each piece into a ball.

Let rest for a few minutes.

Heat a skillet over medium heat until hot, and grease lightly.

On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.

When the pan starts smoking, put a chapati on it.

Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side.

Continue with remaining dough.