6 Serves
64 Mins
7 g
48 g
5 g
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water and a small amount of vegetable oil while mixing to form a soft, pliable dough.
Ingredients, vitamins, and health benefits
Salt
Vegetable Oil
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Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
135 µg / 400 µgCalcium
39 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
187 mg / 4,700 mgSodium
427 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Knead the dough on a clean surface until smooth and elastic, then cover and let it rest for at least 20 minutes to allow the gluten to relax.
Divide the dough into equal portions, roll each into a thin circle using a rolling pin, and lightly brush with vegetable oil.
Heat a heavy-bottomed skillet or tawa over medium heat. Cook each chapati, brushing with additional vegetable oil, until golden brown spots appear on both sides.
All Purpose Flour
Warm water
Vitamin A
122 µg / 900 µgVitamin C
21 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
135 µg / 400 µgCalcium
39 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
187 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0
g0
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g