Chapati
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 cups whole wheat pastry flour1 teaspoon salt 1 tablespoon canola oil1 cup lukewarm water
Whisk together 2 1/2 cups flour with the salt, reserving 1/2 cup flour for rolling chapatis.
Next work the oil into the flour mixture. Add water all at once and mix to make a soft but pliable dough. (Dough should not be stiff.)
Knead dough on a lightly floured surface for at least 10 minutes (the more it is kneaded, the lighter the bread will be).
Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer - the longer the better, even overnight!
Shape dough into balls about the size of a large walnut. Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe.
Heat a griddle or heavy well-seasoned iron skillet until very hot, and cook the chapatis, starting with those that were rolled first. Cook for about 1 minute, turn and cook the other side, pressing lightly around the edges of the chapati with a folded tea towel, this encourages bubbles to form and makes the chapatis light.
Wrap in a clean tea towel until all are ready to use.
Serve immediately.
Makes 20+; calories calculated on 20.
If you can find roti flour, it's even better than the whole wheat pastry flour.
Number of Servings: 20
Recipe submitted by SparkPeople user LANC92.
Next work the oil into the flour mixture. Add water all at once and mix to make a soft but pliable dough. (Dough should not be stiff.)
Knead dough on a lightly floured surface for at least 10 minutes (the more it is kneaded, the lighter the bread will be).
Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer - the longer the better, even overnight!
Shape dough into balls about the size of a large walnut. Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe.
Heat a griddle or heavy well-seasoned iron skillet until very hot, and cook the chapatis, starting with those that were rolled first. Cook for about 1 minute, turn and cook the other side, pressing lightly around the edges of the chapati with a folded tea towel, this encourages bubbles to form and makes the chapatis light.
Wrap in a clean tea towel until all are ready to use.
Serve immediately.
Makes 20+; calories calculated on 20.
If you can find roti flour, it's even better than the whole wheat pastry flour.
Number of Servings: 20
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 67.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 116.5 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
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