Whole Wheat Chapattis

Yield: 16 rounds

Ingredients

• 4 cups whole wheat flour
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 1 1/2 cups water, lukewarm (105 degrees 115 degrees F), divided

Instructions

1. Heat oven to 250 degrees F.
2. In a large bowl, combine flour and salt. Make a well in the center and pour in 1 cup of water and oil. Gradually add remaining 1/2 cup water, continuing to mix until flour absorbs water. Knead dough until smooth and elastic, about 5 to 8 minutes. Do not add more flour.
3. Cover with a damp cloth and let rest for 30 minutes.
4. Divide into 16 equal pieces and roll each into thin rounds, 6 to 7 inches in diameter. Use a light dusting of flour if necessary when rolling out. Do not stack.
5. Heat a griddle or skillet over medium-high heat. Place one chapatti on the griddle and cook for about 10 seconds; flip chapatti and cook for 1 minute, flip again and cook about 1 minute. Bread should puff up and have an even distribution of brown spots.
6. Place on a clean dish towel and lightly brush top with butter, if desired.
7. Keep chapattis warm on a baking sheet in preheated oven, loosely covered with foil. Serve warm.
8. To eat, tear chapattis in pieces or use as a wrap—simply fill, roll and eat.

Notes

Variation: Use 3 cups whole wheat flour and 1 cup all-purpose flour.

Nutrition

Per 1 chapatti: 135 calories; 5g protein; 24g carbohydrates; 2g fat (0g saturated); 0mg cholesterol; 4g fiber; 16mcg folate; 1mg iron; 291mg sodium

Attribution

Recipe and photo used with permission from: Wheat Foods Council