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Ingredientes
- 2 1/4 c. Durum flour
- 1/2 tsp Sea salt
- 1 Tbsp. Canola oil
- 2/3 c. Very hot water
Direcciones
- Combine flour and salt in a large mixing bowl. Fold in oil and water to create a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface till smooth, about 5 min.
- Return dough to bowl, cover with a towel and set aside in a hot 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 possibly large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6-inch circle, using only sufficient flour to keep dough from sticking. When griddle is warm, pick up dough, shake off excess flour and place it in the warm pan. Cook till brown spots appear, about one minute. Flip dough over and cook on the other side. (Chapati may puff up while cooking).
- Cover and place in a hot oven while cooking remaining chapatis.
- NOTE: DURUM FLOUR You can substitute durum flour with 1-1/2 c. whole wheat flour and 1 c. unbleached all-purpose flour.
- Spread with margarine or possibly butter after cooking to maintain moistness.
- chapatis can be frzn.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 175g | |
| Calories 124 | |
| Calories from Fat 124 | 100% |
| Total Fat 14.0g | 18% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1169mg | 49% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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