These simple, traditional East African flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney.
Makes: 12 (5- to 6-inch) chapatis
- 2 cups whole wheat pastry flour
- 1/2 tsp salt
- 3/4 cup water, or as needed
- neutral cooking oil, such as safflower
- 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 clean tea towel. Let the dough rest for 30 minutes.
- Divide the dough into 12 equal pieces and shape each into a ball. Roll out each ball of dough into a thin round, about 5 inches in diameter.
- Set a small nonstick skillet over medium heat. Use a paper towel to distribute a small amount of oil over the bottom of the skillet.
- Cook one round of dough at a time 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 a covered container, until all are done. Serve at once.
Per chapati: Calories: 68; Total fat: 1g; Protein: 3g; Fiber: 2g; Carbs: 15g; Sodium: 95 mg
- Here are more recipes for global flatbreads.
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