Whole Wheat Chapatis (Roti)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 88.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.2 g
- Protein: 3.5 g
View full nutritional breakdown of Whole Wheat Chapatis (Roti) calories by ingredient
Introduction
Spelled Chipati, Chipatti, or Chipathi, or also called Roti, These flatbreads are a tradition in Indian cuisine. I learned this recipe from my mom and dad, who learned it from my Grandpa who was born and lived in india for four years. Only uses 1 ingredient, Whole wheat flour, and they are very healthy and delicious! Spelled Chipati, Chipatti, or Chipathi, or also called Roti, These flatbreads are a tradition in Indian cuisine. I learned this recipe from my mom and dad, who learned it from my Grandpa who was born and lived in india for four years. Only uses 1 ingredient, Whole wheat flour, and they are very healthy and delicious!Number of Servings: 15
Ingredients
-
3 1/4 cups Whole wheat flour
Water
dash salt
You'll need an Oven, with a top rack close to the broiler element, and a rolling pin, a hot pad to pull oven rack in and out, and tongs to pull chipati's out of oven.
Directions
The reason why there is no absolute amount of water is because you know when the dough is ready by feel. this recipe is very simple, but there's sort of an art to it and it kinda takes practice to get it perfect, although you can't really do it wrong, it tastes fine no matter what.
-Turn Broiler on
-Put the flour into a medium bowl, and some flour on your hands
-add water tablespoon by tablespoon, working it into the dough, until the dough is just a LITTLE but sticky.
-once the dough is doughy but a tiny bit sticky, on a clean surface, and dust the surface with flour. dust the rolling pin with flour.
-Place about a LITTLE LESS than 1/4 cup (about 1/5 cup is perfect,) so just go a little under 1/4 cup, onto the surface, and flatten with hands.
-begin rolling dough, and if it sticks to the rolling pin, carefully peel off and flip dough on surface, so as to dust outside with flour (Note, you want the inside to still be a bit sticky but the outside NOT to stick, so just dust it) and once it is no longer sticking, roll out one direction a couple times and then flip and roll other direction until it is about 4-5 inches wide, and about 1 cm thick. -
-Once you have taken up all the dough and made circles (Should make 15-16 if you use about 1/5 cup), Put a skillet onto the burner on low-med heat (dont burn it) and use a spatula to lightly press around the edges of the circle of the dough, to "seal" it. This is so the inside will fill with hot air and puff up.
-Pull out rack in oven near top broiler, and use spatula to place one chipati in middle of rack.
-Leaving the door slightly open, watch the chipati as it puffs up. If it's perfect, the whole thing will puff up, but it's perfectly fine if it doesnt. Once it seems to stop puffing, that means it's done. you dont need to take it out unless you can see burning.
-Use hot pad to pull out rack and use tongs to pull out chipati and set on a plate under a towel to keep warm if desired.
-Simply repeat this process with each piece of dough, and congratulations you have made Chipatis!
They are DELICIOUS with curry, hummus, or any kind of sandwich filling you can think of. They are a good replacement for Pita's and other flatbreads. You can also use them for anything where you would use a piece of bread, or just eat them plain!
~One idea- the other day i made little personal pizzas, topping each with melted mozarella, and veggies like brocollli, tomato, onion, and olives. get creative!
Makes 15-16
Number of Servings: 15
Recipe submitted by SparkPeople user RESONANCE19.
-Turn Broiler on
-Put the flour into a medium bowl, and some flour on your hands
-add water tablespoon by tablespoon, working it into the dough, until the dough is just a LITTLE but sticky.
-once the dough is doughy but a tiny bit sticky, on a clean surface, and dust the surface with flour. dust the rolling pin with flour.
-Place about a LITTLE LESS than 1/4 cup (about 1/5 cup is perfect,) so just go a little under 1/4 cup, onto the surface, and flatten with hands.
-begin rolling dough, and if it sticks to the rolling pin, carefully peel off and flip dough on surface, so as to dust outside with flour (Note, you want the inside to still be a bit sticky but the outside NOT to stick, so just dust it) and once it is no longer sticking, roll out one direction a couple times and then flip and roll other direction until it is about 4-5 inches wide, and about 1 cm thick. -
-Once you have taken up all the dough and made circles (Should make 15-16 if you use about 1/5 cup), Put a skillet onto the burner on low-med heat (dont burn it) and use a spatula to lightly press around the edges of the circle of the dough, to "seal" it. This is so the inside will fill with hot air and puff up.
-Pull out rack in oven near top broiler, and use spatula to place one chipati in middle of rack.
-Leaving the door slightly open, watch the chipati as it puffs up. If it's perfect, the whole thing will puff up, but it's perfectly fine if it doesnt. Once it seems to stop puffing, that means it's done. you dont need to take it out unless you can see burning.
-Use hot pad to pull out rack and use tongs to pull out chipati and set on a plate under a towel to keep warm if desired.
-Simply repeat this process with each piece of dough, and congratulations you have made Chipatis!
They are DELICIOUS with curry, hummus, or any kind of sandwich filling you can think of. They are a good replacement for Pita's and other flatbreads. You can also use them for anything where you would use a piece of bread, or just eat them plain!
~One idea- the other day i made little personal pizzas, topping each with melted mozarella, and veggies like brocollli, tomato, onion, and olives. get creative!
Makes 15-16
Number of Servings: 15
Recipe submitted by SparkPeople user RESONANCE19.