High Protein Mixed Grain Chapatis
Boost your everyday meals with these "High Protein Mixed Grain Chapatis," a nutritious spin on traditional Indian flatbreads. Packed with the wholesome goodness of whole wheat, quinoa, chickpea, and sorghum flours, these chapatis are elevated with a nutrient-dense touch of ground flaxseed for added protein and fiber. Their soft, pliable texture and nutty flavor make them the perfect versatile companion to curries, lentils, or even a simple salad. Ready in under an hour, these easy-to-make flatbreads are an ideal choice for anyone seeking healthy, high-protein, plant-based options. Great for quick dinners or meal prep, these vegan-friendly chapatis are a delicious way to incorporate mixed grains into your diet—sure to satisfy both your taste buds and your nutrition goals!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Quinoa flour
- 0.5 cup Chickpea flour (besan)
- 0.25 cup Sorghum flour (jowar)
- 2 tablespoons Ground flaxseed
- 0.5 teaspoon Salt
- 0.75 cup Water
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the whole wheat flour, quinoa flour, chickpea flour, sorghum flour, ground flaxseed, and salt.
Mix the dry ingredients well to combine and ensure even distribution of the flour and flaxseed.
Create a well in the center of the mixed flours and add the olive oil.
Gradually add the water, mixing with your hand or a spoon, until the dough comes together. You may need slightly more or less water depending on humidity and flour type.
Once the dough starts to form, knead it with your hands in the bowl or on a floured surface for about 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 15 minutes to allow the gluten to relax.
After resting, divide the dough into 8 equal portions, rolling each portion into a smooth ball.
Heat a skillet or tawa over medium-high heat.
On a lightly floured surface, roll out one dough ball into a flat circle about 7-8 inches in diameter, using a rolling pin.
Place the rolled-out chapati onto the heated skillet. Let it cook until small bubbles form on the surface, about 30-45 seconds.
Flip the chapati over using a spatula, and cook for another 30-45 seconds, pressing gently with the spatula to encourage puffing.
Flip once more, and cook for an additional 10-15 seconds, until both sides have light brown spots and the chapati is cooked through.
Remove the chapati from the skillet and repeat the process with the remaining dough balls.
Serve the chapatis warm with your favorite curry, lentils, or as a side with soups and salads.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 7.8 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
