In a large bowl, combine the Whole Wheat Flour, the optional Flour (for a slightly softer dough), and Salt. Mix thoroughly so the salt is evenly distributed.
Gradually add cold or lukewarm Water a little at a time, stirring with your hand or a spoon until the mixture comes together into a shaggy dough.
Knead the dough on a lightly floured surface for 5–10 minutes until it becomes smooth and elastic. If the dough feels too dry, add a few drops more Water; if it is too sticky, dust with a little more Flour.
Cover the dough with a damp cloth or plastic wrap and let it rest for 15–30 minutes; resting relaxes the gluten and makes rolling easier.
Divide the dough into equal-sized pieces (about golf-ball size), shape each into a smooth ball, and flatten slightly with your palm.
Lightly dust a rolling surface and rolling pin with Flour and roll each ball into a thin, even circle about 6–8 inches across. Try to keep the thickness uniform so the chapati cooks evenly.
Heat a heavy skillet or griddle over medium-high heat until hot. Place a rolled chapati on the dry skillet and cook for 20–30 seconds until small bubbles appear and pale brown spots form; flip and cook the other side for another 20–30 seconds.
Press gently with a clean kitchen towel or spatula on the cooked side to encourage puffing; flip once more briefly if needed so both sides develop brown spots and the chapati is cooked through.
Brush the finished chapati lightly with melted Ghee or leave plain, stack in a covered container to keep warm, and serve immediately.
