Whole wheat Chapatti # 2

I like this version of chapatti, you can see the wheat grains, it feels heavier  and it taste good...oh yea a more healthy choice. I use butter and oil to bind the flour and I reckon this contributes to its fluffy texture.

3 cup whole wheat flour
1 cup atta flour
1 teaspoon salt
2 tbs oil
4 tablespoons  butter or ghee (clarified butter)
2 cup  water or more as needed

In a large bowl, stir together all the ingredients. Using your hand mix it thoroughly in a circular motion.
Knead dough till it is soft  and elastic but not sticky.  Add more water if needed.
Knead the dough on a lightly floured surface until it is smooth and pliable.
Let rest for 30 minutes. Keep the dough covered.


Divide into small balls, a little bigger than a golf ball or larger if you prefer a bigger bread.  Knead each ball and sprinkle some flour, so it doesn't stick . 

Heat a skillet over medium heat, and grease lightly.

On a lightly floured surface, use a floured rolling pin to roll out the balls of dough about 3in in diameter or leave it rustic...meaning jaggered  edges .

When the pan starts smoking, put a chapati on it. 

Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

You can rub some ghee if you prefer. Serve hot.

Jue