And this is the other recipe for the weekend… not what I intended to make, but the recipe I was going to make called for buttermilk and I was too lazy to get some this morning and don’t want to buy something like that right before going out of town. These are made with whole wheat flour, which certainly makes me feel better about eating them.
Whole Wheat Banana Chapatis
- 1 3/4 cups plus 3 tbsp whole wheat flour, plus more for rolling, divided use
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 2 large ripe bananas
- 1/4 cup boiling water
- melted butter for brushing (optional)
- In a large mixing bowl whisk together 1 3/4 cups flour, sugar, and salt. Add the vegetable oil, and work it into the dry ingredients with your fingers.
- In a medium mixing bowl mash the bananas. Spray your hands with some nonstick cooking spray and knead the bananas into the flour mixture.
- Lightly flour whatever work surface you’ll be using to knead and roll out the dough. Stir the bowling water into the dough, and let cool slightly. Knead the mixture into a sticky dough and then turn it out onto the work surface. Work the remaining flour into the dough, and knead until it’s soft. Cover the dough with a damp cloth and let it sit for 20-30 minutes.
- Meanwhile, heat a large cast-iron or nonstick skillet over medium heat (or in my case, medium-ish, as my stove is a bit overzealous).
- Divide the dough into eight equal parts and roll each into a ball. Cover with the damp cloth again.
- Take one ball of dough and coat it in flour. Roll it out into about a 7-inch round. Place in the skillet and watch for bubbles to form on the surface. When you see bubbles turn over the chapati and cook for another minute or so. Repeat the process with the other dough balls, cleaning out the skillet as needed. If you want to eat these right away you can brush them with the melted butter, and stack them on a plate under a dish towel to keep them warm.
I ate one chapati with peanut butter (yum) and the other with some banana slices that I cooked in a skillet with some water and brown sugar for a few minutes (and I added peanut butter – I love the stuff!). The banana flavor in these is pretty subtle but they are a tad sweet which makes them ideal for breakfast/snack/dessert.
Source: Adapted from a recipe in the Washington Post, via the Pioneer Press