Chapati with Ragi Flour + Wheat Bran

These days I'm including lot of whole grains in my food and experimenting with whatever grains I can get. This recipe resulted from one of such an experiment. While making chapati dough I added some ragi flour and wheat bran and the result was chewy, tasty and nutritious chapati.






Ragi flour is rich in iron and good for diabetics. Wheat bran is the outer layer of the grain and highly rich in dietary fibre. 


Ingredients:


1 cup wheat flour (Chapati flour)   
1/2 cup ragi flour  
2 - 21/2 tbsp wheat bran ( I used Bob's Red Mill wheat bran)
Pinch of salt
Water to knead  


Dough preparation
In a bowl, take two flours and wheat bran add salt and mix well. By adding water little by little make soft dough. Rest it for 15 to 30 minutes.


Chapati preparation
Dust the counter top with wheat flour. Take a lemon size piece of dough shape into a ball, roll on the dusted floor into 6 inch circle with a rolling pin. Prepare  the entire dough in the same way.
Heat tawa (pan). Place the chapati cook until the side turns into golden brown. Flip to the other side and cook evenly. Remove and keep in airtight container until serve to keep them soft. Cook one chapati at a time. Serve with any gravy/dal and curd.