WHOLE WHEAT CHAPATIS
If you have a stovetop griddle, use it to make a few flatbreads at a time.
Provided by Rebecca Collerton
Categories Bon Appétit Flat Bread Side Kid-Friendly Low Fat Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 12
Number Of Ingredients 4
Steps:
- Whisk whole wheat flour and 1 cup all-purpose flour in a medium bowl. Make a well in the center and add yogurt, salt, and 3/4 cup water. Mix with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead, adding more all-purpose flour as needed, until dough is smooth, elastic, and no longer sticky, 8-10 minutes. Dust with more all-purpose flour, wrap in plastic, and let rest at least 1 hour at room temperature.
- Divide dough into 12 pieces. Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8" rounds (if dough springs back when rolled, let rest a few minutes before proceeding).
- Heat a dry large skillet, preferably cast iron, over medium-high heat. Cook a round of dough until lightly charred in spots and browned in others, about 30 seconds per side. Transfer to a wire rack. Repeat with remaining rounds.
- Do Ahead
- Chapatis can be cooked 45 minutes ahead. Wrap in foil and keep warm in a 250°F oven.
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