These simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in these pages.
- 2 cups whole wheat pastry flour
- ½ teaspoon salt
- ¾ cup water, or as needed
Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a dean tea towel. Let the dough rest for 30 minutes.
Divide the dough into 12 equal pieces and shape each into a ball.
Heat a small nonstick skillet coated with cooking oil spray.
Roll out each ball of dough into a thin round, about 5 inches in diameter. Cook one at a time on the skillet over medium heat until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough. Keep the chapatis warm, stacked one atop another in foil, until all are done. Serve at once.
Nutritional information is provided by the author.
Calories: 68 Total fat: 1 g Protein: 3 g Fiber: 2 g
Carbohydrate: 15 g Cholesterol:0 mg Sodium: 95 mg