Directions:
- Knead the dough, cover, and leave aside for at least 1/2 hour or, ideally, up to 2 hours. After about 1 hour (or right before rolling out), punch the dough and knead again without any more water.
- Make 10-12 1 1/2 balls; dip each one into dry whole wheat flour, and roll out into thin, 6 circles.
- Place a flat, ungreased griddle on the stove at medium-high heat. When hot, place a rolled-out chapati right side down on the griddle. (The right side is the one facing you when you roll it.) When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
- *credit to /p269_76.php*
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1115.64 Kcal (4671 kJ) | ||
| Calories from fat | 150.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.74g | 26% | |
|---|---|---|---|
| Sodium | 2334.52mg | 97% | |
| Potassium | 288.18mg | 6% | |
| Total Carbs | 213.72g | 71% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 21.92g | 44% | |
| Iron | 19.2mg | 107% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 236.49 Kcal (990 kJ) | ||
| Calories from fat | 31.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 26% | |
|---|---|---|---|
| Sodium | 494.86mg | 97% | |
| Potassium | 61.09mg | 6% | |
| Total Carbs | 45.3g | 71% | |
| Dietary Fiber | 1.16g | 22% | |
| Protein | 4.65g | 44% | |
| Iron | 4.1mg | 107% | |
| Calcium | 12.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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