Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads Indian
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c Durum flour
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.
Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb,
0.3 g fat, 0 mg chol, 18 mg calcium
HINTS: Substitute durum flour with 1-1/2 cups whole
wheat flour and 1 cup unbleached all-purpose flour.
Spread with margarine or butter after cooking to
maintain moistness.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you
by Karen Mintzias
