Whole wheat flatbread (chapati)

Yield: 14 Servings

Ingredients:

2 1/4 c Durum flour
1/2 ts Sea salt
1 tb Canola oil
2/3 c -Very warm water

Instructions:

Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth about 5 minutes. Return dough to bowl cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time flatten it then roll into a 6" circle using only enough flour to keep dough from sticking. When griddle is hot pick up dough shake off excess flour and place it on a hot pan. Cook until brown spots appear about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. Per chapati: 64 cal 2 g prot 81 mg sod 14 g carb 0.3 g fat 0 mg chol 18 mg calcium HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. Source: Vegetarian Gourmet Autumn 1993 Typed for you by Karen Mintzias