Help!! Can I make chapati with plain wheat flour?!

Help!! Can I make chapati with plain wheat flour?

I am making chapati now with plain wheat flour as I did not take note that I have to get "whole wheat flour" and there is no reaction when I put a piece of the dough on the flying pan. Please help immediately if you can!! Thanks!!

1 day ago
I got this recipe from the website. The flour they used is "whole wheat flour", however, I bought only "plain wheat flour". Anyway, the dough I have just prepared cannot be used for chapati, so I just prepared some soup and vegetables and throw them in to cook.

4 hours ago
Thank you for all the answers, I really appreciate it. A friend in need is a friend indeed. If I can, I really would like to reward all of you with some points, but since I can only give to one person, I have to choose one that give the recipe as well. So, sorry!!

Chapatis are the most popular of the Indian breads
you can substitute whole wheat flour for very satisfying results.
PREPARATION TIME: 5 minutes
COOKING TIME: 25 minutes
SERVES: 4 (makes 12 medium-sized chapatis

2 cups chapati flour, or 1 cup whole wheat flour plus 1 cup unbleached all-purpose flour 1/2 cup additional flour for dusting
1/4 tsp. salt (optional) 1 Tbsp. melted ghee or butter, vegetable oil, or olive oil to brush on the chapatis
2 tsp. light vegetable oil (optional)
3/4 cup plus 2 Tbsp. warm water (95-100 degrees)
1. Into a bowl, sift the flour. (Add the optional salt and oil now, if desired, and stir.) Slowly add the water, gathering the flour to make a dough. Knead the dough in the bowl for 6 to 8 minutes, until the dough is smooth, soft, and very pliable. Press your index finger slightly into the dough, and if it springs back, it is well kneaded. Cover the bowl with plastic wrap or a lid and leave it in a warm place.
2. After 30 minutes, knead the dough for a minute then divide it into twelve equal balls. Dust them lightly with the additional flour to prevent them from sticking to one another, and return them to the bowl. Cover.
3. Heat a cast-iron or nonstick griddle or skillet on medium-low heat. Take a dough ball and flatten it between the palms of your hands. Dust it with flour on both sides and, with a floured rolling pin, roll it out into a 7-inch round. Keep dusting it with flour occasionally to prevent it from sticking to the work surface or the rolling pin. When the griddle is hot, gently place the chapati on the griddle and cook for 30 to 35 seconds until soft bubbles begin to form on top. Brush the top with a little ghee and flip the chapati and cook on the other side for 20 seconds. Remove to a platter and cover to keep warm. A well-cooked chapati should be light and fluffy. Cook the remaining eleven balls in a similar fashion, stacking them and covering them. Serve hot.
4. Chapatis can be prepared several hours in advance and then warmed before serving. Wrap them in foil and heat them at 300 degrees in a preheated oven for 10 to 12 minutes. Chapatis go well with any vegetable dish.


or aletrntive recipe

INGREDIENTS
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
DIRECTIONS
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough