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Name: Chapatis
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 c Unbleached white flour; 1 c Whole wheat flour; 1 c Whole wheat pastry flour; 1 c Water; 1/2 ts Salt

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INGREDIENTS

1/2 c Unbleached white flour
1 c Whole wheat flour
1 c Whole wheat pastry flour
1 c Water
1/2 ts Salt

Servings

INSTRUCTIONS

MAKES 12 VEGAN Chapati is a flat, unleavened bread from India, usually made from a simple mixture of whole wheat flour and water. In medium bowl, combine flours and salt. Add water, a little at a time, tossing flour with a fork as you pour. When dough comes together in a ball, turn out onto floured surface and knead 5 to 8 minutes, until firm, smooth and elastic. Cover dough with kitchen towel and let rest 30 minutes. Divide dough into 12 equal pieces, and roll each piece into a ball. On floured surface, roll each ball into a very thin 7-inch circle. Heat a cast-iron skillet over medium-high heat until a drop of water sizzles on surface. Cook chapatis, one at a time, on one side until a big bubble of steam forms in center, about 30 seconds. Turn and cook other side about 30 seconds. Keep chapatis warm in oven until ready to serve. PER SERVING: 83 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 17G CARB.; 0 CHOL.; 91MG SOD.; 3G FIBER. Recipe by: Vegetarian Times Magazine, March 1998, page 94

NOTES

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Chapatis

1/2 c Unbleached white flour
1 c Whole wheat flour
1 c Whole wheat pastry flour
1 c Water
1/2 ts Salt

MAKES 12 VEGAN    Chapati is a flat, unleavened bread from India, usually made from a  simple mixture of whole wheat flour and water.    In medium bowl, combine flours and salt. Add water, a little at a  time, tossing flour with a fork as you pour. When dough comes  together in a ball, turn out onto floured surface and knead 5 to 8  minutes, until firm, smooth and elastic. Cover dough with kitchen  towel and let rest 30 minutes.    Divide dough into 12 equal pieces, and roll each piece into a ball. On  floured surface, roll each ball into a very thin 7-inch circle.    Heat a cast-iron skillet over medium-high heat until a drop of water  sizzles on surface. Cook chapatis, one at a time, on one side until a  big bubble of steam forms in center, about 30 seconds. Turn and cook  other side about 30 seconds. Keep chapatis warm in oven until ready  to serve.    PER SERVING: 83 CAL.; 3G PROT.; 1G TOTAL FAT (0 SAT. FAT); 17G CARB.;  0 CHOL.; 91MG SOD.; 3G FIBER.    Recipe by: Vegetarian Times Magazine, March 1998, page 94

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 12 servings

Calories: 83
Calories from Fat: 4 (5%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1.5mg		0 %
Potassium 86.5mg		2 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 15.2g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 83

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