Whole Wheat Flatbread - Chapati

1/2 ts Sea salt

1 tb Canola oil

2/3 c -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.

64 cal,

2 g prot,

81 mg sod,

14 g carb,

1/3 g fat,

0 mg cholesterol,

18 mg calcium

1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour.