WHOLE WHEAT FLOUR CHAPATI RECIPES

Steps:

• Mix flour and salt together in a bowl. Stir in water to form a soft dough.
• Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
• Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

Steps:

• Mix together the flour, salt, oil and water in a large bowl. The dough can be used right away, but is handled best when refrigerated or sitting for at least half an hour. You can also refrigerate the dough in a lidded container and use over the next 5 days.
• When ready to make chapati, preheat a cast-iron skillet over medium heat until water droplets sizzle and skitter off the surface. Divide dough into 6 equal pieces and roll each into a ball.
• On a lightly floured surface with a lightly floured rolling pin, roll out each piece into a thin circle about 1/16-inch thick.
• Cook each piece in cast-iron skillet on each side for about a minute, then lay directly over the flame of a burner on medium-high heat, using a pair of metal tongs to hold in place (I skipped this step because I have an electric stove, leaving me with softer, more supple, but equally delicious flatbreads).
• Turn the dough with the tongs until the dough is puffy; remove from heat. Repeat with remaining dough.