Sift together flours and salt in a bowl. Make a well in the middle of the flour then add the water and olive oil to the well. Gently combine the flour and liquid then knead until firm and elastic. Divide into large golf ball-sized portions...you should have about 10 portions

Heat a skillet over medium heat until hot. lightly oil the skillet. On a very lightly floured surface, use a rolling pin to roll out the balls of dough until very thin, like a tortilla. Put a chapati on the hot pan. Cook until the bottom has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough until done. Enjoy chapati warm with a drizzle of olive oil.