International Recipes
Indian Recipes

Whole Wheat Chapattis
4 cups whole wheat flour
2 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups water, lukewarm (105 - 115 degrees F), divided
Heat oven to 250 degrees F.
In a large bowl, combine flour and salt. Make a well in the center and pour in 1
cup of water and oil. Gradually add remaining 1/2 cup water, continuing to mix
until flour absorbs water. Knead dough until smooth and elastic, about 5 to 8
minutes. Do not add more flour. Cover with a damp cloth and let rest for 30
minutes.
Divide into 16 equal pieces and roll each into thin rounds, 6 to 7-inches in
diameter. Use a light dusting of flour if necessary when rolling out. Do not
stack.
Heat a griddle or skillet over medium-high heat. Place one chapatti on the
griddle and cook about 10 seconds; flip chapatti and cook for 1 minute, flip
again and cook about 1 minute. Use a folded dry dish towel or wadded up paper
towel to press down any bubbles that start to rise up so that the bread cooks
evenly. Bread should puff up and have an even distribution of brown spots.
Place on a clean dish towel and lightly brush top with butter, if desired. Keep
chapattis warm on a baking sheet in preheated oven, loosely covered with foil.
Serve warm.
To eat, tear chapattis in pieces or use as a wrap—simply fill, roll and eat.
VARIATION: Use 3 cups whole wheat flour and 1 cup all-purpose flour.
Servings: 16 rounds
Calories/Serving: 135
Nutrition: One chapatti provides approximately: 135 calories; 5 g protein; 24 g
carbohydrates; 2 g fat (0 g saturated); 0 mg cholesterol; 4 g fiber; 16 mcg
folate; 1 mg iron; 291 mg sodium
Recipe and photograph provided courtesy of Wheat Foods Council
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