Besan Chapati

Chickpea flour flatbread

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  1. Whip yoghurt and water together. 

  2. Mix together flours, chilli powder, cumin, turmeric and oil. Slowly add whipped yoghurt, mixing and kneading to make a firm but pliable dough. Use more water if necessary. Cover with a lid or damp cloth and set aside for 30 - 60 minutes.

  3. Knead the dough again, divide into 6 equal portions and shape each one into a round ball. Flatten each ball slightly, dust both sides with flour to prevent sticking. Keep them covered.

  4. Lightly flour the work surface. With a rolling pin roll out each ball as thin as possible into a round disc, turning and dusting with flour as necessary.

  5. Preheat skillet or heavy based pan on medium heat for about 4-6 minutes. When hot (not very hot and smoking), slap the rolled out dough on it. Dribble a little oil on top and cook for about 15 seconds or until it picks up a few brown spots underneath. Turn the chapati over, dribble a little oil on top and cook for another 15 seconds. Cook on each side, turning over a few times, pressing the edges gently. Transfer to a plate when both sides are golden with brown spots. It takes about 2 minutes to cook each chapati. 

  6. Repeat the process; keep chapatis covered until ready to serve.

Serve with dhal, vegetable and/or chutney

Per chapati: energy 796 kJ (190 cal);

protein 9 g; fat 5 g; saturated fat 0.7 g; carbohydrate 24 g; fibre 7 g; calcium 67 mg;

iron 2 mg; sodium 26 mg

Makes 6

 

½ cup non fat (fat free) plain yoghurt

1/8 cup water

1 cup wholemeal flour 

1 cup chickpea flour (besan)

¼ - ½ teaspoon paprika or chilli powder

½ teaspoon ground cumin

¼ teaspoon turmeric powder

4 teaspoons cold pressed peanut oil or extra virgin olive oil + 4 teaspoons for baking 

Flour for dusting

These chapatis are higher in protein and calcium due to the addition of chickpea flour and yoghurt. Chickpea flour (made from white large chickpeas) is available in supermarkets. Besan (made from brown small chickpeas) is available in Indian shops.

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