CHAPATIS (INDIAN OR KENYAN WHOLEWHEAT FLATBREAD)
This is a recipe by Guy Fieri that I saw on Guy's Big Bite. Easy and tasty - a really good recipe. The cooking time is for only one batch of griddling because it depends on how big your griddle is. Each flatbread counts as 1 WW point. Enjoy!
Provided by Nif_H
Categories Breads
Time 40m
Yield 8 flatbreads, 8 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
- Preheat a griddle over medium heat.
- Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.
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Mustafa Kharotai
[email protected]I love making chapatis. They're so versatile and can be served with anything. This recipe is a great starting point for anyone who wants to try making chapatis at home.
Irene Ybarra
[email protected]These chapatis were perfect! They were soft, fluffy, and had a slightly chewy texture.
Muhammad Muhyuddin
[email protected]I'm not sure what I did wrong, but my chapatis turned out really tough. I'll have to try again.
Twinamatsiko Ahmed
[email protected]These chapatis were a great way to use up some leftover whole wheat flour. They were quick and easy to make, and they tasted great.
Elias Mahlangu
[email protected]I was disappointed with these chapatis. They were too dry and crumbly.
Khalid ood466
[email protected]These chapatis were delicious! I served them with a spicy potato curry, and they were the perfect combination.
Jocelyn Lawson
[email protected]I've been making chapatis for years, and this recipe is by far the best. The chapatis are always soft and fluffy, and they never stick to the pan.
Karley Rickett
[email protected]These chapatis were a bit too thick for my liking. I think I'll try rolling them out thinner next time.
Zahid zehri
[email protected]I love how versatile chapatis are. You can serve them with anything from curries to stews to vegetables. They're also great for making wraps and sandwiches.
Courtney Bobst
[email protected]The chapatis were a bit tricky to roll out at first, but I got the hang of it after a few tries. They turned out great and were the perfect addition to my dinner.
MD Hakim
[email protected]These chapatis were a bit too dry for my taste. I think I might try adding a little more water or milk next time.
Big fans
[email protected]I was a bit skeptical about making chapatis at home, but I'm so glad I tried this recipe. The chapatis were delicious and so easy to make. I'll definitely be making these again soon.
Usman Muhammed
[email protected]These chapatis were a hit with my family! They loved the soft texture and the slightly chewy crust. I'll definitely be adding this recipe to my regular rotation.
Willians Reyes
[email protected]I've never made chapatis before, but this recipe made it easy. The instructions were clear and concise, and the chapatis came out perfectly. I'll definitely be making these again.
Jasmine Carroll
[email protected]These chapatis turned out amazing! They were soft, fluffy, and had a perfect golden-brown color. I served them with a simple dal and vegetable curry, and they were the perfect accompaniment.