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Chapatis Flatbread
Source: Food Stamp Nutrition Connection

A skillet bread you can eat own its own, or in concert with your meal.

Prep Time: 40 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 148.9
Total Carbs 29.0 g
Dietary Fiber 4.9 g
Sugars 0.2 g
Total Fat 2.3 g
Saturated Fat 0.4 g
Unsaturated Fat 1.3 g
Potassium 162.0 mg
Protein 5.5 g
Sodium 20.7 mg
Dietary Exchanges
1/2 Fat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  whole wheat flour
0.6667 cup  cold water
2 tsp  vegetable oil
1 pinch  salt
  1. Place flour in a large mixing bowl. Add water, oil, and salt. Mix with fork and then with hands. Keep mixing until you can make a ball.
  2. Knead the dough for about 10 minutes. Let rest for 30 minutes in the bowl, covered with a damp cloth.
  3. Roll the ball into a 12-inch log, and cut into 6 chunks.
  4. Roll each chunk into a very thin pancake, about 7-inches in diameter. Don't worry about making the dough into a perfect circle-just try to get it as thin as you can.
  5. Heat a cast iron skillet (lightly greased) on medium-high heat. Place one chapati in the skillet and cook for 30 seconds.
  6. Use a spatula to lift bread. When chapati gets brown spots and bubbles, flip it over and cook for another 30 seconds.
  7. Wrap the cooked chapati in a cloth napkin while cooking the rest.

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