Black Wheat Atta

Black Wheat Chapati

  • Serves 4
  • 48 minutes
Wholegrain black wheat chapatis on an ivory plate

Ingredients

  • 200 g MadeBetter Black Wheat Atta
  • 20 g Black Wheat Atta, for dusting
  • 130 ml Water — Start with 130 ml; add up to 30 ml more only if needed.
  • 3 g Salt
  • 5 ml Cold-pressed oil — Optional; plus 5 ml for brushing if desired.

Make it, step by step

  1. Mix 200 g atta, salt, optional oil and 130 ml water. Knead for 5–6 minutes; add extra water gradually until soft and pliable, not sticky.
  2. Cover and rest for 20 minutes. Knead briefly and divide into 8 balls; keep covered.
  3. Dust lightly and roll each ball into a 15–16 cm circle. Brush off loose flour.
  4. Heat a tawa over medium-high heat. Cook for 30–45 seconds until bubbles and brown spots appear. Turn and cook for 45–60 seconds.
  5. Turn again and press the edges gently until cooked through. Lower the heat if spots blacken before the centre cooks.
  6. Keep covered on a clean cloth-lined plate. Brush with optional oil and serve warm.
Useful tips
  • Keep resting dough and rolled-out portions covered; drying at the edges makes chapatis harder to roll without cracks.

Allergens: Wheat (gluten).

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