Combine flours and salt in a large mixing bowl.
Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.
Return dough to bowl, cover with a towel and set aside in a warm place for one hour.
Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel.
Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.)
Cover and place in a warm oven while cooking remaining chapatis.
Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium
HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour.
Spread with margarine or butter after cooking to maintain moistness.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias