Ingredients
| 2 |
cups whole wheat flour |
| 1 |
teaspoon salt |
| 1 |
tablespoon olive oil |
| 3/4 |
cup water |
Directions
- Knead the dough, cover, and leave aside for at least 1/2 hour or, ideally, up to 2 hours. After about 1 hour (or right before rolling out), punch the dough and knead again without any more water.
- Make 10-12 1 1/2" balls; dip each one into dry whole wheat flour, and roll out into thin, 6" circles.
- Place a flat, ungreased griddle on the stove at medium-high heat. When hot, place a rolled-out chapati "right side" down on the griddle. (The "right side" is the one facing you when you roll it.) When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
- *credit to http://www.ivcooking.com/p269_76.php*
Categories
Breads
|
