1 cup whole wheat flour
1½ cups all-purpose flour
1 tsp. kosher salt
1 Tbs. canola oil
1 cup warm water, as needed
Combine the flours, salt, and oil in a large bowl. Slowly stir in water until a soft, elastic but not sticky dough forms. Turn the dough out onto a lightly floured surface and knead it for 10 minutes. Cover the dough lightly with a kitchen towel and let it rest for 30 minutes. Divide the dough into 10 portions and form them into balls. Let them rest for 10 minutes.
Roll out the dough balls on a lightly floured surface into very thin circles about six inches in diameter. Heat a lightly oiled skillet over medium heat. Once it’s hot, cook the chapatis for 30 seconds on each side, until they are slightly brown. Serve immediately. They will keep in the refrigerator for up to two days.
Allison Smith of Glazed Gourmet Doughnuts and Sambar serves up an Indian supper of curried chicken, spiced vegetables, and traditional bread
