Whole Wheat Indian Chapatis
Chapatis recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
atta or whole wheat, sifted |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
water
approximately, warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
atta or whole wheat, sifted |
|
| 5 | ml |
salt
|
|
| 237 | ml |
water
approximately, warm |
|
Directions
You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
In a medium-sized bowl, mix together the salt and the flour.
Make a well in the middle and add just less than 1 cup warm water.
Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough).
Turn out onto a lightly floured bread board and knead for 8 to 10 minutes.
Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours.
The longer the dough stands, the more digestible the breads.
Divide the dough into 8 pieces and flatten each with lightly floured fingers.
Continue flattening with a rolling pin until each piece is 8 inches in diameter.
Once you have started rolling, roll out each bread without flipping it over.
To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath.
Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counter space for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook.
