Ingredients Jump to Instructions ↓

  1. 2 1/4 cup Durum flour

  2. 1/2 ts Sea salt

  3. 1 tb Canola oil

  4. 2/3 c -Very warm water

  5. Combine flours and salt in a large mixing bowl.

  6. 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.

  7. Return dough to bowl, cover with a towel and set aside in a warm place for one hour.

  8. 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.

  9. 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.)

  10. Cover and place in a warm oven while cooking remaining chapatis.

  11. 64 cal,

  12. 2 g prot,

  13. 81 mg sod,

  14. 14 g carb,

  15. 1/3 g fat,

  16. 0 mg cholesterol,

  17. 18 mg calcium

  18. 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour.

Instructions Jump to Ingredients ↑

  1. Spread with margarine or butter after cooking to maintain moistness.


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