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Ingredients
Directions
- Put the flour and salt into a bowl.
- Add in the water and mix to a stiff dough; knead well till the dough feels hard and elastic.
- Place in a greased plastic bag or possibly in grease proof paper and leave in a hot place for 30 min.
- Turn onto a floured board, shape the dough into a long roll, and divide into 12 equal slices. Roll out paper thin.
- Heat the heavy frying pan and when very warm, cook the chapatis for about one minute on either side.
- Cold between paper towels.
- Chapatis should always be cooked fresh.
- NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, or possibly baking stone.
- Yield: 12 Chapatis Cooking Time: 2 Min Each
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 2 servings | |
| Calories 407 | |
| Calories from Fat 19 | 5% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1172mg | 49% |
| Potassium 486mg | 14% |
| Total Carbs 87.08g | 23% |
| Dietary Fiber 14.6g | 49% |
| Sugars 0.49g | 0% |
| Protein 16.44g | 26% |
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