Anti Inflammatory Chapati
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Learn more →Ingredients
6 servings
- 2 cups whole wheat flour, plus more for dusting
- ½ tsp salt
- 2 tsp vegetable oil or melted ghee
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipSwap 1:1 for sautéing, baking, and finishing. Butter burns more easily than ghee, so keep the heat a little lower when frying. - ¾ cup warm water, plus more as needed
- 1–2 tsp melted butter or ghee, for brushing (optional)
Ingredient noteButter is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount used here (~1/4 tsp per serving) is likely fine. If you prefer to always avoid butter, please tap it and change its rating to Red.
Chef's tipSwap 1:1 for sautéing, baking, and finishing. Butter burns more easily than ghee, so keep the heat a little lower when frying.
Instructions
- 1
Whisk together the whole wheat flour and salt in a large mixing bowl. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse, slightly damp sand.
- 2
Pour in the warm water a little at a time, mixing with your hand or a fork after each addition, until a shaggy dough forms. Knead in the bowl for 5–7 minutes until the dough is smooth, soft, and slightly tacky but not sticky — it should spring back slowly when pressed with a finger. If the dough feels stiff, add water 1 tsp at a time.
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