Whole wheat flatbread (chapati)

Yield: 14 servings

Measure Ingredient
2¼ cup Durum flour
½ teaspoon Sea salt
1 tablespoon Canola oil Very warm water

Combine flours and salt in a large mixing bowl.

Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.

Return dough to bowl, cover with a towel and set aside in a warm place for one hour.

Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel.

Heat an ungreased griddle or large frying pan over medium heat.

Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking.

When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute.

Flip dough over and cook on other side. (Chapati may puff up while cooking.)

Cover and place in a warm oven while cooking remaining chapatis.

Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium

HINTS: Substitute durum flour with 1-½ cups whole wheat flour and 1 cup unbleached all-purpose flour.

Spread with margarine or butter after cooking to maintain moistness.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias From: Karen Mintzias Date: 04-10-94 Submitted By DALE SHIPP On 07-16-95

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