Whole Wheat Chapatis

Whole Wheat Chapatis are simple unleavened flatbreads made from whole wheat flour, salt, ghee or oil, and boiling water. The dough is kneaded twice before being divided and rolled.

Each chapati is cooked in a dry heavy pan rather than baked. Pressing the edges as bubbles form helps the bread trap steam and puff while it cooks.

The finished chapatis are stacked and covered so they stay warm and do not dry out. The source notes that practice improves the evenness of rolling and puffing.

Ingredients

• 2 cups whole wheat flour
• 1/2 teaspoon salt, optional
• 1 1/2 tablespoons ghee or good oil
• 1 cup boiling water, plus a little more if needed

Method

Combine the flour and salt in a large bowl. Add the ghee and mix with your hands, then pour in the boiling water and stir with a wooden spoon. Let the mixture cool enough to handle, knead into a firm smooth dough, cover for 5 minutes, then knead again for 4–5 minutes. Divide into 10 balls. Roll each ball on a lightly floured surface into a 7-inch circle. Cook each chapati in a dry heavy-bottomed or non-stick pan over medium-high heat for about 1 minute per side, pressing the edges gently when bubbles appear to encourage puffing. Stack the cooked chapatis in a covered warm dish, separating with wax paper or a little ghee if desired. Makes 10 chapatis.