Whole wheat flour is the star here, and that's exactly what makes this flatbread such a smart choice for managing blood sugar and hormonal balance. Unlike refined white flour, whole wheat retains its fiber and nutrients, which helps slow glucose absorption — a key concern for anyone navigating PCOS. The ingredient list is beautifully minimal: just flour, salt, a touch of oil, warm water, and optional vegan butter for finishing. That simplicity means no hidden additives, no processed fillers, and complete control over what goes into every bite. The technique is deeply satisfying too — kneading the dough until it's smooth and springy, then watching each round puff dramatically over an open flame feels almost meditative. These soft, charred flatbreads are endlessly versatile alongside curries, dals, roasted vegetables, or even just a smear of something good. Once you make them from scratch, the store-bought version just won't cut it anymore.
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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.
Pour in the warm water gradually, stirring with a fork or your hand, until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth, soft, and slightly tacky — it should spring back slowly when pressed with a finger. If the dough tears or feels stiff, add water 1 tsp at a time; if it sticks to your hands, dust lightly with flour.
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