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Wonderfully soft whole wheat flatbreads infused with fresh herbs and garlic. This simple recipe is perfect for scooping up curries and dals, offering a flavorful twist on the classic chapati. Ready in just over 30 minutes!
For 4 servings
Prepare the dough
Shape the flatbreads
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Wonderfully soft whole wheat flatbreads infused with fresh herbs and garlic. This simple recipe is perfect for scooping up curries and dals, offering a flavorful twist on the classic chapati. Ready in just over 30 minutes!
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 299.05 calories per serving with 9.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the flatbreads
Serve
Replace the ghee with a neutral vegetable oil or coconut oil for both the dough and for cooking.
Use a gluten-free all-purpose flour blend instead of whole wheat atta. You may need to adjust the water quantity.
If you're short on time, you can skip the 15-minute resting period. The flatbreads will be slightly less soft but still delicious.
Incorporate 2-3 tablespoons of besan (chickpea flour) into the dough along with the whole wheat flour.
Whole wheat flour is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
The complex carbohydrates in whole wheat provide a steady release of energy, keeping you feeling full and energized for longer.
Fresh herbs like coriander and mint, along with garlic, are packed with antioxidants that help protect your body from cellular damage.
Yes, it can be a healthy choice. It's made with whole wheat flour, which provides complex carbohydrates and dietary fiber. The fresh herbs also add vitamins and antioxidants. To keep it healthy, use ghee or oil sparingly during cooking.
One Herb Flatbread has approximately 110-130 calories, depending on the amount of ghee used. A serving of two flatbreads would be around 220-260 calories.
Yes, you can. Use about one-third the amount of dried herbs as you would fresh. For this recipe, use 2 teaspoons of dried parsley and 1 teaspoon of dried mint.
This can happen for a few reasons: the dough might be too stiff, the flatbread was rolled unevenly, or the tawa was not hot enough. Ensure the dough is soft and the heat is at a consistent medium-high.
These flatbreads are very versatile. They pair wonderfully with any Indian dal like Dal Tadka, curries like Paneer Butter Masala, or simply with a side of plain yogurt and pickle.
