Whole Wheat Chapatis
Whole Wheat Chapatis recipe
Yield
10 servingsPrep
35 minCook
40 minReady
2 15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
ghee (clarified butter)
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
ghee (clarified butter)
|
|
| 118 | ml |
water
|
|
Directions
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough.
Knead for 10 to 15 minutes - the more the dough is kneaded, the lighter the bread will be.
Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour.
If left to rest overnight in the refrigerator, the finished bread will be even lighter.
When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller.
On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter.
Repeat with all the dough.
Heat a griddle or heavy-bottomed iron skillet until it is very hot.
Place the rolled out chapati on the griddle and let it cook for 2 to 3 minutes, depending on how thin you have rolled it.
Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown.
Flip, and cook the other side about 1 minute.
As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve.
Serve as soon as the last chapati is baked.
NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles.
To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon.
The chapati will collapse as it cools.
