Whole Wheat Flatbread (Chapati)
Yield
14 servingsPrep
15 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
durum semolina flour
|
|
| ½ | teaspoon |
sea salt
|
|
| 1 | tablespoon |
canola oil
|
|
| ⅔ | cup |
water
very warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
durum semolina flour
|
|
| 2.5 | ml |
sea salt
|
|
| 15 | ml |
canola oil
|
|
| 158 | ml |
water
very warm |
|
Directions
Combine flours and salt in a large mixing bowl.
Mix in oil and water to form a stiff dough, adding more water if necessary.
Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.
Return dough to bowl, cover with a towel and set aside in a warm place for one hour.
Turn dough out onto a lightly floured surface and divide into 14 equal portions.
Roll each piece into a ball and cover with a damp towel.
Heat an ungreased griddle or large frying pan over medium heat.
Working with one ball of dough at a time, flatten it, then roll into a 6 inch circle, using only enough flour to keep dough from sticking.
When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan.
Cook until brown spots appear, about one minute.
Flip dough over and cook on other side.
(Chapati may puff up while cooking.)
Cover and place in a warm oven while cooking remaining chapatis.
