This Indian bread is usually made with a special chapati flour. According to one source, it is impossible to make a good chapati with whole wheat flour; however other authentic Indian and Southeast Asian cooks acknowledge the use of it. The original chapati, an unleavened bread, is baked like a tortilla on a hot, ungreased griddle. If you press lightly around the edges of the chapati as it cooks you will encourage bubbles to form and make the chapati light. As they cook, wrap them in a clean tea towel until all are ready. Chapati are served immediately with butter or a vegetable dish. They may be stuffed with a dry curry, then rolled up if you make large, flat breads. If you roll them out to only 3 1/2 inches, the thickness stays at about 1/8 inch and, placed on a hot griddle, they puff up to make balloonlike breads which can be stuffed.