These simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in these pages.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a clean tea towel. Let the dough rest for 30 minutes.
Step 2
Divide the dough into 12 equal pieces and shape each into a ball.
Step 3
Heat a small nonstick skillet coated with cooking oil spray.
Step 4
Roll out each ball of dough into a thin round, about 5 inches in diameter. Cook one at a time on the skillet over medium heat until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough. Keep the chapatis warm, stacked one atop another in foil, until all are done. Serve at once.
Nutrition Information
Step 5
Per chapati:
Step 6
Calories: 68
Step 7
Total fat: 1g
Step 8
Protein: 3g
Step 9
Fiber: 2g
Step 10
Carbohydrate: 15g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 95mg
