Ingredients
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- 2 cups Whole Wheat Flour
- 2/3 cup Water, warm
- 2 teaspoons Vegetable Oil
- 1 dash of Salt
Preparation
- Place the flour in a large mixing bowl. Add water, oil and salt. Mix with fork and then with hands. Keep mixing until you can make a ball.
- Knead the dough for about 10 minutes. Let rest for 30 minutes in the bowl, covered with a damp cloth.
- Roll the ball into a 12-inch log and cut into 6 chunks.
- Roll each chunk into a very thin pancake, about 7 inches in diameter. Don’t worry about making the dough into a perfect circle—just try to get it as thin as you can.
- Heat a cast iron skillet (lightly greased) on medium-high heat. Place one chapati in the skillet and cook for 30 seconds.
- Use a spatula to lift bread. When the chapati gets brown spots and bubbles, flip it over and cook for another 30 seconds.
- Wrap the cooked chapati in a cloth napkin while cooking the rest.
Nutrition Facts
Serving Size |
1 chapati |
% Daily Value |
Calories |
149 |
|
Fat |
3 g |
4% |
Saturated Fat |
0 g |
|
Cholesterol |
0 mg |
|
Sodium |
28 mg |
1% |
Total Carbohydrates |
29 g |
11% |
Fiber |
4 g |
14% |
Sugars |
0 g |
|
Protein |
5 g |
10% |
Ingredient Nutrition Info