Ingredients
2 12 cups whole wheat flour
1 teaspoon sea salt
1 cup water
cooking spray
Method
Sources
📖
Recipe1M+
dataset
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
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in the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball. turn dough onto a floured work surface and knead for 5 minutes. transfer to a bowl and cover tightly with plastic wrap. let dough rest for 30 to 90 minutes. preheat oven to 200 degrees f (95 degrees c). divide dough into 8 equal pieces. roll each piece into a 7-inch (18-cm) circle. spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat. cook a chapati for 1 minute. turn over and cook 5 minutes on second side or until chapati bubbles up. flip back to first side and cook for 5 minutes. then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla. keep cooked chapatis warm in the oven while you cook the remaining dough. if you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees f (175 degrees c). bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.