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Recipe of the month

Greek Wrap

Recipe Details
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Ingredients:
4 cups whole wheat flour
2 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups water, lukewarm (105° - 115°), divided

Directions: Preheat oven to 250°F.

In a large bowl, combine flour and salt. Make a well in the center and pour in 1 cup of water and oil. Gradually add remaining 1/2 cup water, continuing to mix until flour absorbs water. Knead dough until smooth and elastic, about 5 to 8 minutes. Do not add more flour. Cover with a damp cloth and let rest for 30 minutes.

Divide into 16 equal pieces and roll each into thin rounds, 6 to 7-inches in diameter. Use a light dusting of flour if necessary when rolling out. Do not stack.

Heat a griddle or skillet over medium-high heat. Place one chapatti on the griddle and cook about 10 seconds; flip chapatti and cook for 1 minute, flip again and cook about 1 minute. Use a folded dry dish towel or wadded up paper towel to press down any bubbles that start to rise up so that the bread cooks evenly. Bread should puff up and have an even distribution of brown spots.

Place on a clean dish towel and lightly brush top with butter, if desired. Keep chapattis warm on a baking sheet in preheated oven, loosely covered with foil. Serve warm.

To eat, tear chapattis in pieces or use as a wrap—simply fill, roll and eat.

VARIATION: Use 3 cups whole wheat flour and 1 cup all-purpose flour.

Servings: 16 rounds

Calories/Serving: 135

Nutrition: One chapatti provides approximately: 135 calories; 5 g protein; 24 g carbohydrates; 2 g fat (0 g saturated); 0 mg cholesterol; 4 g fiber; 16 mcg folate; 1 mg iron; 291 mg sodium.

Source: Wheat Foods Council

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Comments about this recipe

vicki johnson	3/19/2007 12:39 PM
I gave the recippe a rating of 5 because if done correctly, chapattis are a fantastic substitution for bread. However, this recipe suggests pressing down any air bubbles that rise in the cooking process which not only isn''t necessay but detrimental to the thourough cooking of the chappatti. The bubbling allows steam to enter the inside of the dough thereby cooking completely. It can urn out too "doughy" inside if its not cooked completely, besides, it's fun to watch the dough blow up like a balloon! When I make chapattis I allow the dough to sit - refridgerated - at least 4 hrs (or as long as three days covered well) to allow the absobtion of water. This way the dough needs almost no additional flour to hand roll out. An even roll is important to the ballooning process and makes for more evenly cooked chapattis. If making more than a couple at a time, have some waxed paper handy to roll the chappatis into as they become done. Buttering while hot will allow you to stack and roll as you go without sticking. They'll keep all day rolled tightly, soft and ready to grab and fill!
J RAJU	10/12/2006 11:16 PM
Very usefull and Help full. Good service.
RAJENDRA CHAUHAN	1/28/2006 1:11 AM
I have tried this recipe and find it great with baked vegetable curd. Thank you.

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Recipe Details