The goodness of 100% whole wheat is the fact that it is rich in fiber unlike the processed wheat flour which has been stripped off all the good nutrition that comes with wheat. If you are not gluten intolerant, consider consuming wheat in its natural form to benefit from the germ and bran even while baking like these Apple Carrot Muffins.
These chapatis are 100% whole wheat chapatis as no other flour has been used. The ghee brings out an amazing taste to them and some crispiness on top yet soft on the inside. Once you make your chapatis with ghee, you’ll never go back. However for those who would want to use regular vegetable oil, feel free to do so though I must say you’ll miss on the tasty ghee flavor.
Cardamom also awakens the flavor of these chapatis. However, if you wish to omit it, please go ahead.In a large bowl, mix the flour, cardamom, sweetener and salt. Add in the water and knead till you achieve a soft dough.
Making the Chapatis:
In a large bowl, mix the flour, cardamom, sweetener and salt. Add in the water and knead till you achieve a soft dough.
On your working surface, sprinkle some flour and place the soft dough to avoiding sticking then knead for another 7-10 minutes. Shape it into one large ball and smear some ghee round it to prevent it from drying up. Return it into the bowl and let it sit for about 30 minutes while covered with plastic wrap.
Divide the dough into two balls and using a rolling pin, roll out each one of the two balls thinly and spread a table spoon of ghee.
Then fold into a log ready to cup into small balls.
(Each rolled out logs makes 4-6 chapati balls totaling to 8-12 chapatis).
Roll out each chapati ball thinly ready for cooking.
Place the rolled out chapati on your hot pan and let it heat up on both sides before adding ghee to fry.
Once both sides are heated through, spread some ghee on top and flip to fry and repeat on the other side till golden brown
Repeat on all your chapatis till ready to serve.
Ingredients
- 3 cups 100% whole wheat flour + more for dusting
- 1 1/2 cups water
- 1 tablespoon cardamom
- 1 1/2 tablespoons granulated sweetener of choice
- 1/4 teaspoon sea salt
- Ghee for cooking
Instructions
- In a large bowl, mix the flour, cardamom, sweetener and salt. Add in the water and knead till you achieve a soft dough.
- On your working surface, sprinkle some flour and place the soft dough to avoiding sticking then knead for another 7-10 minutes. Shape it into one large ball and smear some ghee round it to prevent it from drying up. Return it into the bowl and let it sit for about 30 minutes while covered with plastic wrap.
- Divide the dough into two balls and using a rolling pin, roll out each one of the two balls thinly and spread a table spoon of ghee then fold into a log ready to cup into small balls. (Each rolled out logs makes 4-6 chapati balls totaling to 8-12 chapatis).
- Heat your pan till hot as you roll out each chapati ball thinly ready for cooking.
- Place the rolled out chapati on the hot pan and let it heat up on both sides before adding ghee to fry. Once both sides are heated through, spread some ghee on top and flip to fry and repeat on the other side till golden brown.
- Repeat for all then serve while hot with any stew or curry of your choice.
Note
My choice of sweetener was monkfruit sweetener as used on Chocolate & Orange Oatmeal Bowl since it has zero calories, no carbs, no fat like regular sugar, honey or maple syrup and thus cannot spike your blood sugar. Best suited for diabetic people, anyone watching their calories intake yet want sweet things and it promotes weight loss. You can use regular sugar though.
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I know you’re going to love these Whole Wheat Chapatis . Please rate this recipe below (After you’ve made it, of course ). Remember to like, share and tag me on Instagram, Facebook and twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
