Chapatis

Whisk 1 cup (120 g) whole wheat flour and 1 cup (125 g) all-purpose flour in a large bowl. Make a well in the center and add ¼ cup plain yogurt, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ¾ cup water. Mix with a wooden spoon until a shaggy dough forms.

Turn out dough onto a lightly floured surface and knead, adding more all-purpose flour as needed, until dough is smooth, elastic, and no longer sticky, 8–10 minutes. Dust with more all-purpose flour, wrap in plastic, and let rest at least 1 hour at room temperature.

Divide dough into 12 pieces. Working with 1 dough ball at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8" rounds (if dough springs back when rolled, let rest a few minutes before proceeding).

Heat a dry large skillet, preferably cast iron, over medium-high heat. Cook a round of dough until lightly charred in spots and browned in others, about 30 seconds per side. Transfer to a wire rack. Repeat with remaining rounds. Do Ahead: Chapatis can be cooked 45 minutes ahead. Wrap in foil and keep warm in a 250° oven.