1/1 Photo of Chapatis (Indian or Kenyan Wholewheat Flatbread)
This is a recipe by Guy Fieri that I saw on Guy's Big Bite. Easy and tasty - a really good recipe. The cooking time is for only one batch of griddling because it depends on how big your griddle is. Each flatbread counts as 1 WW point. Enjoy!
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Units: US | Metric
- 1In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
- 2Preheat a griddle over medium heat.
- 3Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.
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Nutritional Facts for Chapatis (Indian or Kenyan Wholewheat Flatbread)
Serving Size: 1 (52 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 76.5
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 292.0 mg
- Total Carbohydrate 16.1 g
- Dietary Fiber 2.4 g
- Sugars 0.0 g
- Protein 2.9 g