Combine in a bowl: 2 c whole wheat flour & 1/2 t salt. Stir in 2 T melted butter and 7/8 c water [see below]. Add 3/4 c of the water then sprinkle on an additional 2 T as needed to make a soft dough that can be kneaded. Knead well. Cover with a damp cloth and set aside for an hour. Knead again. Break into golf ball size lumps and roll each out on a floured board to 1/4 in thick. Dust each lightly with flour. Heat a heavy ungreased skillet. Cook each chapati 2 min on a side, brush with melted butter and return to the pan and fry until lightly browned. Or brush skillet with fat after frying each chapati. Set oven at 200 f and keep chapatis warm and puffy by placing directly on lowest rack until ready to serve.