Measure and sieve whole wheat flour and salt into a vessel. Slowly add three-fourths cup of water. Mix well.
Knead into medium soft dough. Add more water if required. Cover the vessel and leave it for fifteen minutes. Divide into 14 equal portions. Make them into balls. Roll them out into six-inch rounds on a board by adding flour occasionally (So that they do not stick to the board).
Cook on a griddle or a non - stick pan for about half a minute. Turn and cook on the other side for fifteen seconds. Cook till puffed and cooked on both sides. Turn over and press gently with a spatula or a cloth to puff up the chappathi/roti.
Serve hot, topped with cooking oil or ghee (optional).
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