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Whole Wheat Flatbread (Chapati)

2 1/4 cups durum flour
1/2 teaspoon sea salt
1 tablespoon canola oil
2/3 cup very warm water

Combine flours and salt in a large mixing bowl. Mix in oil and
water to form a stiff dough, adding more water if necessary. Remove
dough from bowl and knead on a lightly floured surface until smooth,
about 5 minutes.

Return dough to bowl, cover with a towel and set aside in a warm
place for one hour.

Turn dough out onto a lightly floured surface and divide into 14
equal portions. Roll each piece into a ball and cover with a damp
towel. Heat an ungreased griddle or large frying pan over medium
heat. Working with one ball of dough at a time, flatten it, then
roll into a 6" circle, using only enough flour to keep dough from
sticking. When griddle is hot, pick up dough, shake off excess
flour and place it on a hot pan. Cook until brown spots appear,
about one minute. Flip dough over and cook on other side. (Chapati
may puff up while cooking.)

Cover and place in a warm oven while cooking remaining chapatis.

HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour
and 1 cup unbleached all-purpose flour.

Spread with margarine or butter after cooking to maintain moistness.


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