Chappati/Paratha - 1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Olive Oil, 2 tbsp Wheat germ, crude, 0.25 cup Whole Wheat Flour, 2.5 cup Milled Flax Seed, 2 serving
makes about 10 - 8" diameter chappatis. Serving size is 1
To make dough
Mix all the dry ingredients well. Make a well in the center and add water a little at a time and knead well for about 8-10 min until all the dry ingredients come together cleanly to form a soft yet stiff and pliable dough. The dough will keep in the frig for about 2-3 days.
To make chappati:
Heat a non-stick griddle to about medium-hot.
Take a small ball about the size of a small lemon or a large lime.
Place it on a clean kitchen counter top or a wooden cutting board and roll it out evenly into a circle using your rolling pin. Use dry flour as often as required to prevent the dough sticking to the pin.
When the round is thin (as thin as a thick sheet of paper) and even, remove it from the board and place it on a hot griddle.
After a minute or so, you'll see bubbles forming underneath the chappati. At this point, drizzle a few drops of oil, spread it with a spoon to cover the chappati and flip it over. Repeat.
Using a spatula prompt the chappti to fluff up evenly.
The chappati is done when there are brown spots spread evenly on both sides.
Remove from heat and serve it hot.
Number of Servings: 10
Recipe submitted by SparkPeople user MANJUK.
To make dough
Mix all the dry ingredients well. Make a well in the center and add water a little at a time and knead well for about 8-10 min until all the dry ingredients come together cleanly to form a soft yet stiff and pliable dough. The dough will keep in the frig for about 2-3 days.
To make chappati:
Heat a non-stick griddle to about medium-hot.
Take a small ball about the size of a small lemon or a large lime.
Place it on a clean kitchen counter top or a wooden cutting board and roll it out evenly into a circle using your rolling pin. Use dry flour as often as required to prevent the dough sticking to the pin.
When the round is thin (as thin as a thick sheet of paper) and even, remove it from the board and place it on a hot griddle.
After a minute or so, you'll see bubbles forming underneath the chappati. At this point, drizzle a few drops of oil, spread it with a spoon to cover the chappati and flip it over. Repeat.
Using a spatula prompt the chappti to fluff up evenly.
The chappati is done when there are brown spots spread evenly on both sides.
Remove from heat and serve it hot.
Number of Servings: 10
Recipe submitted by SparkPeople user MANJUK.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1.3 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 4.8 g
- Protein: 5.3 g
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