- 1 ¼ cups whole wheat flour, divided (rye, buckwheat or cornmeal can be substituted)
- ½ teaspoon salt
- 2 tablespoons canola oil or olive oil; more as needed
- 4 tablespoons water; add more as needed
- 1 teaspoon seasoning such as dried herbs, chili powder, garlic powder, onion powder, etc. (optional)
- 1. Using a food processor to mix 1 cup of the flour, ½ teaspoon salt and oil.
- 2. Add 3 tablespoons water and mix well. Gradually add more water, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour.
- 3. Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8th inch thickness, trying to get it fairly uniform. If the dough is too dry to roll out, return it to the food processor and add a little more water. If necessary to prevent sticking, dust your hands and the rolling pin with a little more flour.
- 4. Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if you\'ve used parchment paper, transfer dough and paper to baking sheet)
- 5. Bake for 10 - 15 minutes in a preheated 400 degree oven, until light brown.
- 6. Cool and break into pieces. If making several batches, mix another while the first one bakes. You can re-use the parchment paper several times
CHAPATTIS OR INDIAN FLAT BREAD
- 2 ½ cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods)
- 2 cups water (or enough to make a soft dough)
- 1 pinch salt
- 1. Mix flour and salt in a large mixing bowl.
- 2. Make a hole in flour and using your hand, mix in water to make soft dough.
- 3. Knead for five minutes, return to the bowl, cover with wet cloth and refrigerate for an hour.
- 4. Heat a cast iron skillet over medium high heat until very hot.
- 5. Roll out 1/2 a handful of dough into a flat round shape and place in pan, cooking for 1 minute on
- each side.
- 6. Once turned, press gently with a towel, until brown.
- 7. Repeat until all dough is used.