Whole wheat layered chapathi


Chapathi is flat bread found all over India and most of the Eastern world. This bread is usually made of whole wheat, all purpose flour or a combination of both. Chapathis can be rolled out into flat rounds, or layered into different shapes and sizes. Here is one of them, our layered triangles. 

What I used: Serves 4, makes about 8 Chapathis
2 cups whole wheat flour
1 cup hot or warm water
½ tsp salt
1 tsp oil
To layer and dust: A cup of wheat flour and a ¼ cup oil
 
Mix the flour and salt thoroughly with 1 tsp oil. Add warm water and mix the mixture to soft yet pliable dough. Cover and let it sit for about 15 minutes to an hour. Divide the dough equally into 8 lemon sized balls. 
On a rolling board, or flat surface, dip a dough ball in a little flour dust, and roll it out evenly to form a palm sized flat round bread. 

Spread ½ tsp of oil on the top, and then sprinkle some flour on it. Fold the round bread into a semicircle and then a triangle. Roll out this triangle sandwich into fairly thick bread. Dust the surface with flour to prevent it from sticking to the surface. 

Heat a flat skillet or pan on medium high, when it starts to smoke, reduce the heat to medium and flip a rolled chapathi on it. Turn it around a couple of times and flip it over until it puffs and gains a golden brown color. You may add a little oil/ghee just before you take it off the pan. It makes the outer layer crisp. Serve it hot with a delectable curry/sauce or chutney. 
I have used some pictures from my old recipes, just so you know how it is made. Enjoy!

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