Serves: 10
Total Calories: 104

2 cups stone-ground durum whole wheat flour
About 1 cup water, or nonfat plain yogurt, whisked until smooth

TO MAKE IN A FOOD PROCESSOR:
1. Place the flour in the work bowl of the food processor fitted with the metal S-blade. Turn the machine on, add the water or yogurt in a thin stream, and process until it just gathers into a ball.

2. Continue to process until the sides of the bowl look clean, 20 to 30 seconds. (Add 1 or 2 tablespoons more flour if the dough sticks to the sides of the work bowl, and some water if the dough seems hard.) Stop the machine, remove the dough to a bowl, cover with plastic wrap or the lid of the bowl, and let rest at least 1 and up to 4 hours. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough.

TO MAKE BY HAND:
1. Place the flour in a bowl and add 3/4 cup water. Stir lightly in round circular motions with clean fingers until it starts to gather. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.)

2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers and pressing the center down. Repeat kneading a few times until you have a soft and pliable dough that does not stick to your fingers. If while kneading, the dough sticks to your hands, put a little oil or water on them.

3. Cover with plastic wrap or the lid of the bowl and let rest at least 1 and up to 4 hours at room temperature. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 104
Calories from Fat: 0

More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
Basic Whole-Wheat Dough
Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
Daikon Radish Parantha Stuffing
Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
Griddle-Fried Leavened Breads
Griddle-Fried Legume Breads
Griddle-Fried Millet Breads
Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds
Griddle-Fried Oat Breads with Ajwain Seeds
Griddle-Fried Opo Squash Breads
Griddle-Fried Sorghum Breads with Onions
Griddle-Fried Spinach and Red Bell Pepper Breads
Ground Lamb Parantha Stuffing
Multi-Flour Griddle Breads
My Healthy Griddle-Fried Mashed Potato Breads
Oven-Grilled Breads with Dried Herbs and Spices
Oven-Grilled Garlic and Turmeric Breads
Oven-Grilled Tofu Breads
Paneer Cheese Parantha Stuffing
Potato Parantha Stuffing
Potato Stuffed Baati Rolls
Pressed Rice Flakes with Peas and Potatoes
Punjabi Griddle-Fried White Corn Breads
Rama's Sweet Crepes
Rice Flour Pancakes with Carrots
Rolls with Oat Bran and Fresh Mint
Semolina Crepes
Semolina Pancakes with Tomatoes and Bell Peppers
Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds
Stir-Fried Mushrooms and Red Chard Pilaf
Stuffed Mung Bean Pancake Rolls
Stuffed Pepper Jack Cheese Oven-Grilled Breads
Stuffed South Indian Crepes
Sweet Jaggery-Stuffed Paranthas
Traditional Lentil Pancackes
Whole-Wheat Griddle Breads
Yellow Mung Bean Pancakes