1 pkg. (1/2 oz.) active dry yeast
3/4 c. warm water (105-110 degrees)
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tsp. salt
2 tbsp. butter, melted

In small bowl dissolve yeast in warm water. Let stand 5 minutes. Place flours and salt in bowl of food processor. Turn on machine and slowly add yeast-water mixture. Keep machine running until dough just forms a ball. Place ball in greased bowl. Cover with towel and let rise 1 hour in warm place. Punch down dough and turn out on lightly floured surface. Roll dough into a log about 1 1/2 inch thick. Cut log vertically into 12 equal pieces. Roll each piece into a 6 inch circle.

In large cast-iron or heavy skillet over high heat cook chapati one at a time, 1-2 minutes until they begin to form bubbles. With tongs turn and cook other side about 1-2 minutes, until golden brown. Brush with melted butter.

Note: Store tightly wrapped in the refrigerator for 1 week. To reheat, cook in microwave on high 1 minute on microwave-safe dish lightly covered with plastic wrap.

Makes 12 chapatis.