Wednesday, June 15, 2011

Wholemeal Chapatti

Weekend meals can be either simple or elaborate type . Flipping through my stack and stack of cookbooks, I settled for this simple flatbread called the Chapatti from my 500 Pizzas & Flatbread. There are many variations but I chose this simple and healthy one- Wholemeal Chapatti.  It is indeed simple and very healthy.  Wholemeal flour and olive oil makes it healthier than those chapatti that uses ghee.  I cooked some chicken curry to go with it.  WB is a meat eater so I forgo the thought of cooking dhal curry for it.  But the next time I make this Chapatti,  I will cook the dhal curry to complete it being a healthy meal :p

This thin flatbread can be used to make wraps or to be served with curry or dhal.  We,  asians love this flatbread and we will have this for our dinner or breakfast, most commonly taken as a breakfast meal.  Homemade ones are welcome in the Piggies residence and not to mention the Momsie Elin loves making them much healthier than eating rice :)  I am thankful that WB loves chapatti too so it makes it easier for me, when I feel like eating this flatbread, I will just make a soft dough out of wholemeal flour some plain flour and olive oil with warm water...that's it ! Leave it rest for 30 or 40 minutes and you can start making your chapatti. Of course, provided you already have the curry ready to be served :)

Wholemeal Chapatti  - adapted from 500 Pizzas And Flatbread
( Printable Recipe )

125 g ( 4.5 oz ) wholemeal
115 g ( 4 oz ) plain flour
5 ml ( 1 tsp ) salt
30 ml ( 2 tbsp ) olive oil
175 ml ( 6 fl oz ) hot water


Combine flour and salt in a large bowl , make a well in the centre and stir in olive oil and just enough water to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic.

Use a sharp knife to cut into 10 equal pieces. Shape each piece into a ball and place on a baking sheet. Set aside for 30 minutes. Heat a large heavy frying pan or tava , lightly coat with oil. On a lightly floured board or counter, roll dough out to a roughly ( 20 cm) 8 " round. Place Chapatti on hot pan and cook for 30 seconds per side, until brown spots appear. Repeat with remaining balls of dough.

Wrap chapatti with clean paper towel and keep them soft as they cool. Serve warm or at room temperature. Make 10. Serve 4-5.

Have a pleasant day :)


  1. Ohhh.. a spin off from the usual kind using atta flour!
    My late dad loves chapatti and he eats it with 3 fingers only dipping each slice in dhall curry, strictly 3 fingers. :)

  2. Any more left overs for dinner tonight? Don't mind even the curry gravy with your chapatti!

  3. I've made chapati before and my indian bf loved it! I made chana dal yesterday and it was great!

  4. This looks really good! My hubby will love this :)

  5. i would really love to have this.. i can eat them just plain!!

  6. elin....
    chapati is our daily food, We make with processed wheat flour called aata....These made with whole wheat flour is really healthy way of having!!!
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  7. Wendy....yea this doesn't use atta flour but just wholemeal and I love the texture...crisp yet not chewy...haha eating this with 3 fingers is the right way to eat chapatti...I do eat them this way ! ask at the wrong time...all in the tummy liow :)

    safire...I am sure your bf will love this version too :)

    Juju...yea this is healthy food and I am sure your hubby will love it :)

    Lena...I think you have the book and I have seen this recipe on your blog if I am not mistaken :)

    DD...yea it is the daily food of the sikh and now most Malaysian adore this flatbread and has made it our breakfast item :)


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