Whole Wheat Chapatis

1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 cup water (or more - depending on the flour you are using)

Yields 8
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In a medium bowl, sift together flour and salt. Add water little by little, and knead into the flour. You will have to add more water if the dough remains crumbly. If the dough seems too wet, add a little four. Once all flour is taken up, knead the dough with your hands on a floured surface for a few minutes. The dough should be smooth and springy. At the end of the kneading process, NO dough should be sticking to your hands. Wrap the dough in a damp kitchen towel and let rest for about 30 minutes.

Heat a pan over medium-high heat. Form golf ball sized portions out of the dough. On a floured surface, roll each ball to a flat bread with a floured rolling pin. Use more flour as you roll or the dough may stick to the pin. If you want your chapatis round by all means, and proves too difficult with just the pin, use the lid of a pan to cut the right shape.

Put the chapati into the hot dry pan, and cook until bubbles puff up in the dough and it gets little brown spots, just a minute or so. Flip the chapati and cook for half a minute on the other side. Transfer to a plate and repeat procedure with the next chapati.
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