Today I'm sharing a low-fat, filling whole wheat chapata recipe. It uses oil-free whole wheat dough, a touch of honey, and healthy walnuts and black sesame seeds. It's incredibly flavorful, with a lingering aroma that gets better with every chew! The crust is super crispy, while the inside is soft. It's also a super healthy and delicious sandwich. Bread lovers, gather around and let's recreate this healthy bread!
Materials
Low-fat and filling | This whole wheat chapata bread is delicious and easy to make! Instructions
Prepare the liquid starter the night before. Put the water and yeast from the liquid starter ingredients into a container, mix them roughly, then add the high-gluten flour and mix well. Let it ferment at room temperature for one hour, then put it in the refrigerator to ferment overnight. It should rise to about three times its original size and have a nice honeycomb structure inside.
Place the dough ingredients into the stand mixer bowl, along with the prepared liquid starter. Reserve a small amount of water. After the dough is kneaded evenly, slowly add the remaining water, stirring well after each addition before adding the next.
The dough only needs to be kneaded until it reaches the stage of forming a thick film with balanced extensibility and elasticity.
Spread the kneaded dough roughly on a baking sheet, flatten it with your hands, being gentle, and then sprinkle with toasted chopped walnuts and black and white sesame seeds.
After spreading walnuts and sesame seeds on one side of the dough, fold the dough over, and then continue to spread walnuts and sesame seeds on top.
After folding all the dough, cover it and let it rest for 30 minutes at 25-28 degrees Celsius. After 30 minutes, fold and turn the dough over, then let it rest for another 50 minutes.
Sprinkle some flour on the fermentation cloth, then pour the relaxed dough onto the fermentation cloth.
Gently pat and flatten it slightly, being careful not to disturb the gas inside.
Divide the dough into 10 portions, place them on a fermentation cloth with space between them, and then cover them with the fermentation cloth to let them rest for about 30 minutes.
Transfer the relaxed dough to a baking tray.
Place in a fully preheated oven, using the convection setting to bake two racks simultaneously at 190 degrees Celsius for approximately 18 minutes. The time and temperature are for reference only; please adjust according to your own oven.
Baking in progress~
After baking, gently shake the mold and demold the product onto a cooling rack to cool slightly.
A healthy, low-fat, and filling bread!
The outer layer is crispy, while the inside is soft and chewy.
The rich aroma of raw wheat, combined with the fragrance of walnuts and sesame seeds, makes it increasingly delicious with each chew.
You can add vegetables or meat to make a sandwich~
A big mouthful of happiness!
Low-fat and filling | Tips for making this whole wheat chapata bread: delicious and easy!
Knead the dough until it is smooth and elastic, without over-kneading. Add water gradually. The walnuts and sesame seeds are roasted; if you bought raw ones, roast them first. Adjust the time and temperature according to your oven. Baking times and temperatures will differ between large ovens with baking stones, small home ovens, and convection ovens.
