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1/2 cups (10 oz / 300 g) whole-wheat pastry
1 teaspoon sea salt
1 cup (8 fl oz / 250 ml) warm water
the bowl of a food processor fitted with a dough
blade, process flour, salt and water until the
mixture forms a ball.
dough onto a floured work surface and knead
for 5 minutes. Transfer to a bowl and cover
tightly with plastic wrap. Let dough rest for
30 to 90 minutes.
oven to 200ºF (95ºC).
dough into 8 equal pieces. Roll each piece into
a 7-inch (18-cm) circle.
a cast-iron griddle or skillet once with cooking
spray and set over medium-low heat. Cook a chapati
for 1 minute. Turn over and cook 5 minutes on
second side or until chapati bubbles up. Flip
back to first side and cook for 5 minutes. 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.
Keep cooked chapatis warm in the oven while
you cook the remaining dough.
you prefer a crispy, cracker-like texture, increase
oven temperature to 350ºF (175ºC).
Bake cooked chapatis, on a pizza stone if possible,
until crispy, about 10 minutes.