Indian · Lunch
Whole Wheat Griddle Bread (Low-Calorie)
A soft, unleavened whole wheat flatbread cooked dry on a hot griddle without oil, finished with a whisper of ghee. Eaten warm alongside dal, vegetables, or yogurt, it has a mild wheaty flavour, lightly charred surface, and pliable chew.
$1
10 minsPrep
6 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
131.4Calories
4.6gProtein
2.1gFat
24.7gCarbs
0.1gSugar
3.6gFiber
222.3mgSodium
7.3mgChol
0.8gSat Fat
110mgPotassium
12mgCalcium
1.3mgIron
0mcgVitamin B12
0mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Mix whole wheat flour and salt in a bowl, then gradually add warm water while mixing with your fingers until a soft, non-sticky dough forms.
2
Knead
Knead the dough on a clean countertop for 3 to 4 minutes until smooth and slightly springy.
3
Rest
Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes.
4
Build
Divide the dough into one ball, dust the counter lightly with flour, and roll it into a thin round about 6 inches across and roughly 2mm thick.
5
Char
Place the rolled dough on a dry tawa or heavy skillet over medium-high heat for 45 to 60 seconds until small bubbles appear and the underside shows light brown spots.
6
Char
Flip with tongs and cook the second side over medium-high heat for 1 minute until light brown patches form and the dough puffs slightly.
7
Char
Hold the bread directly over an open flame or return to the dry skillet over medium-high heat for 10 to 15 seconds per side until puffed and charred.
8
Finish
Brush the hot bread lightly with ghee using a pastry brush, allowing it to melt and create a glossy surface.
9
Plate
Transfer the bread to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g whole wheat flour (atta)
- 1/2 cup120ml warm water, as needed
- a pinch of salt
- 1 tsp1 tsp ghee
