Soft Layered Wholemeal Chapati
Inspired by techniques from NYT Cooking, Serious Eats and America's Test Kitchen.
A part-wholemeal dough is rested, rolled thin, oiled, rolled into a log, sliced and pressed into spirals, then rolled out again and cooked in a hot pan with a little oil.
Always check the labels of the products you use.
Method
- 1
Make the dough. Stir the flours and salt, add 2 tbsp oil and the warm water and knead 6-8 minutes until smooth. Cover and rest 30 minutes.
- 2
Roll and oil. Roll into a thin 30 x 45 cm rectangle, brush with about 1 tbsp oil and dust lightly with flour.
- 3
Coil. Roll up tightly from a long side, cut into 8, stand each cut side up and press into a disc. Cover and rest 20 minutes.
- 4
Shape. Roll each disc into a 22-24 cm round, turning as you go.
- 5
Cook. Heat a dry pan over medium-high heat, brush with oil and cook each chapati about 1 minute until bubbly and spotted brown. Brush with oil, flip and cook 45-60 seconds, pressing so it puffs.
- 6
Keep warm. Stack in a tea towel while you cook the rest. Serve warm with dal or curry.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- clean tea towel
- rolling pin
- pastry brush
- heavy frying pan or tawa
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 288 kcal |
| Protein | 6.5 g |
| Carbohydrate | 41.8 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 11.1 g |
| of which saturates | 0.9 g |
| Fibre | 3.5 g |
| Salt | 0.91 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
