Whole wheat chapatis from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 35) by Jessamyn Waldman Rodriguez

  • whole wheat flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jahqdruh on March 28, 2018

    This dough was sticky and for me required a lot of extra flour to handle, which gave the bread more of a floury taste than I like. The texture was good, though.

  • eliza on February 23, 2017

    This is one of those recipes that just assumes you have a stand mixer, something that always irritates me! So I made these entirely by hand. The recipe calls for adding the flour to the just boiled water, and then transferring to said mixer for 4 minutes. Really, I probably wouldn't dirty a mixer for this anyway since it's so easy to knead this soft, pliable dough. I made a half recipe and made them quite a bit smaller than directed in the recipe (yield of 9 smaller tortillas). I used spelt flour for mine and flipped them a couple of times, not just the once called for. These are my first whole wheat tortillas, and they were pretty successful. I will definitely make these again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.