Soya, wheat chapathis

So the last time I wrote about chapathis, I mentioned that my daughter refuses to eat them. My cook recently made some soya + wheat chapathis, which my little girl loved. I think it had something to do with the softer than usual texture of the chapathis. I am keeping my fingers crossed for the soya+wheat chapathi run to be sustained as it is a great source of proteins and carbohydrates. Here's the recipe.
The measure is 3 tablespoons of soya flour for 1 cup of wheat flour. Knead it like regular roti dough with oil, water and salt. Viola, the soya chapathis are ready to be rolled out for the griddle.