Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball. | 2. Turn dough onto a floured work surface and knead for 5 minutes. | 3. Transfer to a bowl and cover tightly with plastic wrap. | 4. Let dough rest for 30 to 90 minutes. | 5. Preheat oven to 200 degrees F (95 degrees C). | 6. Divide dough into 8 equal pieces. | 7. Roll each piece into a 7-inch (18-cm) circle. | 8. Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat. | 9. Cook a chapati for 1 minute. | 10. Turn over and cook 5 minutes on second side or until chapati bubbles up. | 11. Flip back to first side and cook for 5 minutes. | 12. 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. | 13. Keep cooked chapatis warm in the oven while you cook the remaining dough. | 14. If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C). | 15. Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	2 1/2	cups		1020.0	215.91	39.63	7.5
sea salt	1	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
cooking spray				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.