Home food Whole Wheat Flatbread Recipe: Leavened Chapati or Lavash Bread

Whole Wheat Flatbread Recipe: Leavened Chapati or Lavash Bread

by Marianne Navada

I love traditional Indian flat breads (chapati). However, you need to cook them before eating and not really storable. They tend to harden after a few hours and can’t be stored overnight. This recipe captures the taste of earthly flatbreads but you can make and keep in the fridge for up to a week. Simply heat in the microwave for 25 seconds with a damp paper towel. Alternatively, heat in a non-stick pan with vegan butter, or the oven at 180°F.

Equipments

I like to use a stand mixer for this recipe. You can certainly knead by hand, but I find that it will take double the time kneading. I also like to use a thermometer to check that the liquid temperature does not get too hot or it will kill the yeast.

whole wheat lavash

Whole Wheat Flat Bread Recipe: Leavened Chapati or Lavash

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Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 cup oat milk (or nut-based milk)
  • 1/2 cup filtered water + 2-3 tbs. when mixing.
  • 2 tsp active dry yeast
  • 1/2 tbs granulated sugar
  • 1 tsp fine sea salt
  • 1 tbs neutral oil (avocado, sunflower, safflower)
  • 2 1/2 cups whole wheat flour
  • 1 cup all purpose flour (a bit more for dusting)

Instructions

  1. Combine the water and milk and heat up at around 95 to 105°F. Do not overheat or the yeast will not rise.
  2. Attach the dough hook to your stand mixer if using one. In your stand mixer bowl, add the milk along with the yeast, sugar, and salt. Mix slightly and let it sit for 10 minutes.
  3. Once the yeast has risen, add the oil and a cup of the flour. Turn on the mixer at low speed and mix for about 15 seconds or until the flour has integrated with the liquid. Keep adding 1/2 a cup to 1 cup of the flour. You might need to scrape the sides or add a tablespoon or two of water to get the mixture to come together. Don't add more than 3 tablespoon. The mixture is slightly wet, but still easy to shape. Once all the flour has been integrated, mix for about 5 minutes or until dough is smooth.
  4. Cover with a silicone top or wet tea towel and let it sit for at least 2 hours. It should double in size. You can let it rest for up to 8 hours. See notes if you decide to place in the fridge.
  5. When ready to cook, heat a cast iron skillet and lightly oil the surface. Keep the flame low. While waiting for the skillet to heat up, prepare the dough.
  6. Cut the dough into 12 equal parts for larger portions or 16 pieces for smaller ones. The images show 12 pieces. 
  7. With a rolling pin, start shipping the dough. The dough should be thin but not to the point where it tears or has holes. (see images).
  8. On the hot skillet, place one side of the bread. Wait for about 30 - 45 seconds. You should see the surface bubbling. Flip and cook the other side. Cover with a towel to keep them warm.

Notes

  1. If you decide to put the dough in the fridge, you can leave it overnight. Before cooking, let it rest for about 30 minutes before cutting and shaping.
  2. Wait until the breads are fully cooled before storing them. You can store in an airtight container outside for a day or two. After that, transfer to the fridge.
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