Whole Grain Flatbread
Chapati is an unleavened flatbread common in many South Asian countries. Made with white whole wheat or sprouted wheat, this bread is easy to roll out; has a mild, slightly sweet flavor, and is a quick accompaniment to serve alongside most any meal. If you're serving a crowd, this recipe doubles nicely.
This recipe is featured in our Bake the Bag challenge: a series of nine recipes that, when baked, take you through an entire 5-pound bag of white whole wheat flour. Want to see the rest of the challenge recipes? Sign up to Bake the Bag!
Ingredients
- 1 cup King Arthur White Whole Wheat Flour or sprouted wheat flour
- 1/4 teaspoon salt
- 1 tablespoon vegetable or olive oil
- 6 tablespoons hot water
- vegetable oil for cooking
Instructions
- Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a medium bowl, whisk together the flour and salt.
- Stir in the oil and hot water, adding more water if necessary to make a soft, elastic, slightly sticky dough.
- Knead the dough on a lightly floured work surface until it's smooth, about 1 minute.
- Divide the dough into 6 pieces and shape them each into a ball.
- Cover the dough balls and allow them to rest for about 15 minutes.
- Preheat an electric griddle to 375°F, or set a heavy-bottomed skillet over medium heat.
- Roll each dough ball into a 6" to 7" circle; the circles will be thin, like a tortilla.
- Lightly oil the griddle or pan, and fry one dough circle for about 30 seconds, until lightly browned on the bottom.
- Flip and fry the second side of the dough, pressing it down gently with a spatula if it starts to puff. Cook for an additional 30 seconds, until golden.
- Cover the cooked flatbreads with a clean towel while you cook the remaining pieces. Serve warm.
- Store cooked flatbreads, well wrapped, at room temperature for several days; refrigerate if the weather is particularly hot and/or humid. For longer storage, wrap well and freeze.
Nutrition Information
- Serving Size 1 bread, 36g
- Servings Per Batch 6
Amount Per Serving:
- Calories 80
- Calories from Fat 27
- Total Fat 3g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 101mg
- Total Carbohydrate 13g
- Dietary Fiber 3g
- Sugars 1g
- Protein 3g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- Give flatbreads additional flavor by whisking in 1/2 to 1 teaspoon fresh or dried herbs: oregano, basil, and thyme are all delicious options.
- Add subtle sweetness by adding 1 tablespoon brown sugar with the flour. Spread the warm flatbreads with your favorite jam and enjoy for breakfast, or as a snack.
- Want to use this dough to make tortillas or quesadillas? Divide it into three portions and roll larger, 10" to 12". Proceed with the recipe as directed.
- Too hot to be in the kitchen? Cook these flatbreads on the grill! Pat the dough into rounds, place on parchment paper, and grill until lightly browned on the bottom. Flip and cook the other side until golden brown.
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Reviews
Watching my sodium, so regular bread is not on my menu (10-20% of DV per slice!). I added cumin and garlic powder, just two pinches of salt. I baked them on my panini grill for about 30 seconds. These are more sturdy than tortillas, and make for great roll-ups.
I made this as part of the Bake the Bag challenge. I thought it was great - however, I thought this would make a few more flatbreads than it actually did.
Easy recipe, came out perfect with little effort. BUT, I am not a fan of flatbread and these had almost no flavor. I would make again for family members. I don't even like wraps because the wrap usually tastes weird. These would make good wraps since to me they have no flavor.
This recipe is delicious and fast! In less than 30 minutes they were on the table. I was surprised at how they thickened up upon cooking. So i rolled the remaining ones a little thinner.
Easy and delicious. My three kids devoured two recipes worth topped with zaatar. They also go well with falafel and tehineh. (I'm sure chocolate and nuts as well. The possibilities are endless!) I only wonder if there's a way to cook them in the oven because doing them one at a time becomes very time consuming when making more than one batch.Hi Angel, we're glad these flatbreads are a hit with your family! If you'd like to try baking them in an oven, preheat a baking stone to 425°F. Use a baker's peel or a floured sheet pan that's turned upside down to slide the flatbreads onto the hot stone. Watch the breads closely to look for signs of browning on the edges. After about 3-5 minutes, use tongs or a baker's peel to flip the breads over and bake on the other side for another 3-5 minutes, until baked through. (The internal temperature of the flatbreads needs to reach at least 190°F.) While this method may seem more convenient, it's important to be very careful and avoid burning yourself when flipping the breads in the hot oven. Choose whichever baking method makes more sense for you and your family. Kye@KAF
I added garlic power, thyme and rosemary. Great and easy Chapati.
Loved it! Can I freeze these?Glad you loved it, Josie! Like most things, we find these are best enjoyed fresh, but once fully cooled, they can be wrapped up nice and airtight and frozen. Because they have so much exposed surface area, we'd recommend trying to reheat and serve within a few weeks. Mollie@KAF
Wonderful- quick and easy. Enjoyed this flat bread wrapped around arugula and chicken waldorf salad. The fruit and nuts in the salad paired so well with the flavor of this bread. I rolled mine very thin, so the edges were crispy/crunchy after cooking on the stovetop.
Very, very easy. I used my tortilla press to thin out the dough balls...it was PERFECT! I made these to go with some Indian Keema Fry...we ate them "taco" style. Delicious the best part...just enough for two people! thank you for the recipe.
These made great taco shells!
