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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Chapatis

If you want to make these ahead, keep them moist and pliable under a damp towel.

Cooking Light MAY 2002

  • Yield: 8 servings

Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup bread flour
  • 1 teaspoon fine sea salt
  • 3/4 cup warm water (100° to 110°)
  • 2 tablespoons olive oil

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in large bowl. Stir in water and oil to form a thick dough; mix well.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Cover and let rise at room temperature 1 hour.

Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a ball. Let rest 5 minutes.

Roll each ball into a 6-inch circle on a lightly floured surface.

Heat a large cast-iron skillet over medium-high heat. Working with 1 portion at a time, cook 4 minutes on each side or until lightly browned with dark spots.

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 26%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 4g
  • Carbohydrate: 20.3g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 288mg
  • Calcium: 0.0mg
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Chapatis recipe

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