When I moved to Pakistan for the first time I tried the chapatis they were so soft and easy to make, my mother in law was alive at that time –May she rest in peace!-, she taught me how to make a few Pakistani Dishes as well as the chapatis.
I have already learnt how to knead the dough before marriage but I’ve never used the wholemeal flour as -in Algeria- we make Pita bread, Algerian Matloo, Batbout, Paninis (click here for the recipe) or we buy ready-made bread from bakeries a Baguette bread and they are all made from plain flour.
Today I will share with you the recipe for Wholemeal Chapati, you really have no idea how healthy and delicious these are, especially when consumed immediately!
These classic Pakistani flatbread are very easy to make. They are served with dinner or breakfast and you can also spread your favourite chocolate and roll them into tortilla shapes or make a delicious sandwich wrap.
Wholemeal Chapatis
2018-03-03 06:49:24
Yields 8
A classic Pakistani flatbread are very easy to make. They are served with dinner or breakfast and you can also spread your favourite chocolate and roll them into tortilla shapes
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Nutrition Facts
Serving Size
48g
Yields
8
Amount Per Serving
Calories 67
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 121mg
5%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
2%
Sugars 0g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 cups Chapati flour or wholemeal plain flour
- 1, 1/2 cups Water approx
- Some wholemeal flour for shaping chapatis
Instructions
- In a large bowl place the flour and pour the water, a little at a time, kneading until you have a soft, elastic dough. Rest it for at least 30 min.
- Sprinkle a little of the reserved flour onto a clean flat surface.
- Divide the dough into equal shaped balls.
- Place one onto the floured surface. Roll it out until very thin about 20cm (8in) across, flouring when necessary.
- Heat a chapati pan, or any large frying pan. Lay the chapati on top of your pan and cook for until the surface looks a bit dry.
- Flip it over and cook the other side until you a brown spots appear underneath, turn it over once more until all cook
- Repeat with the other remaining balls.
- Cover them with a kitchen towel to keep them soft.
Merjana https://www.merjana.com/