This soft and tasty flatbread features the pleasant crunch (and nutritional punch) of chia seeds.
- 2 cups Chakki Atta Indian Flour
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 2 tablespoons toasted sesame seeds or whole flax seeds
- 2 tablespoons Chia seeds
- 2 tablespoons soft butter
- 3/4 cup warm water
*See tips below for Chakki Atta flour substitutions.
- Whisk together the flour, salt, yeast, and seeds.
- Work in the soft butter and water, then mix and knead the dough until it becomes smooth and pliable.
- Form the dough into a ball, place in a greased bowl, cover, and let rise for an hour or more, until puffy.
- Turn the dough out onto a greased surface and fold it over several times. Divide the dough into six pieces; each will weigh about 2 3/4 ounces. Roll each piece into a ball.
- Cover the balls with a damp cloth and let rest for 10 minutes.
- Starting with the first ball you made, roll each ball of dough into a rough 8″ to 9″ circle; circles should be a scant 1/8″ thick.
- Heat a heavy frying pan or griddle on medium heat for a minute or two, and brush the pan with oil just before cooking the first bread.
- Place a dough round in the pan. Cook the first side for 1 to 2 minutes, until it starts to bubble and has some darkish brown spots; flip over and bake the second side until firm.
- Stack the breads as they come off the griddle to keep them warm and soft.
- Yield: 6 flatbreads.