Set out an electric stand mixer with a bread hook attachment. Add the whole wheat flour, ghee or butter, hot water, and salt to the bowl. Turn the mixer on and let it “knead” the dough for 5 minutes. (You can also knead the dough by hand for 15 minutes if needed.)
Wrap the dough ball in plastic and set aside to rest for 20 minutes.
Set a medium nonstick skillet over medium heat. Unwrap the dough and cut it into 12 qual pieces.
One at a time, roll each piece into a small ball. Then use a rolling pin to roll the dough ball out into a thin 6-7 inch circle.
Carefully place the chapati into the hot dry skillet. Cook for 30 seconds per side, waiting until bubbles form before flipping. Turn the heat down if the first couple chapatis start to turn dark.
Continue rolling and cooking the chapatis until you have 12 total. Stack the chapatis as you finish them. They will be firm while hot, but stacking them helps them to soften as they cool. Serve at room temperature.
Chapati do have a sturdy rustic texture. If you want a softer lighter texture use 1 cup all-purpose flour and 1 cup whole wheat flour.