Indian · Lunch
Whole Wheat Griddle Bread
Whole wheat flatbread cooked on a hot griddle, made from atta flour, water, and salt, rolled thin and puffed over direct heat until lightly charred and soft. Served warm alongside dal, curry, or vegetables as an everyday accompaniment to a home-style Indian meal.
$1
10 minsPrep
6 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
221Calories
7.6gProtein
0.5gFat
44.2gCarbs
0.3gSugar
6.7gFiber
330mgSodium
0mgChol
0.1gSat Fat
210mgPotassium
18mgCalcium
2.1mgIron
0mcgVitamin B12
0.1mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
all-time-classics
quick-lunch
vegan
low-calorie
Instructions
1
Prep
In a mixing bowl, combine atta flour, salt, and ajwain seeds; add warm water gradually, kneading by hand 3 minutes until smooth dough forms.
2
Rest
Cover dough with a damp cloth and let rest at room temperature for 15 minutes.
3
Build
Divide dough into two equal balls, dust with flour, and roll each into a thin 15cm round, rotating between strokes.
4
Char
Heat a dry tawa or griddle over medium-high heat until water droplets sizzle instantly, then lay rolled dough on griddle and cook 30–40 seconds until bubbles rise and underside shows pale golden spots.
5
Char
Flip and cook second side 30–40 seconds until golden spots appear, then flip again and press gently with a folded cloth so bread puffs; working quickly keeps it soft.
6
Finish
Lift puffed bread directly onto gas flame for 3–5 seconds per side until faint char specks appear.
7
Plate
Transfer to a plate and serve warm alongside dal, curry, or vegetables.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g2/3 cup plus 2 tbsp whole wheat atta flour, plus extra for dusting
- 150ml10 tbsp warm water, as needed
- 1/4 tsp1/4 tsp salt
- 1/2 tsp1/2 tsp ajwain seeds (optional)
