How do I make soft chapattis? I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat flour, pinch of salt. The dough rolls out fine, but the cooked chapattis turn out rather hard and/or rubbery instead of nice and soft. Any ideas why, and what I can do to improve the result?
Yogurt and milk might work, but those ingredients are not in authentic chapati.  When I hear the words "hard" and "rubbery" in reference to pan-fried bread, I'm almost certain that the problem is that they are cooking for too long on too low of heat. Increase the heat on your pan (it should be very hot) and cook the chapati very briefly on each side. This will still give them a nicely browned exterior, without turning them into sheets of rubber.