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LOW CARB CHAPATIS

MADE WITH LONJEVITY FIBERFLOUR

INGREDIENTS

FIBERFLOUR: 100g

YEAST: 2g

OLIVE OIL: 5g

SALT: 3g

Put flour salt and yeast in food processor. Add water turn on at low speed. Trickle in some olive oil. Dough came together into a ball quickly. Processor stopped after a few seconds 20-30 only. Left for 30 minutes for water to absorb into flour

Return and run processor on low for a few more seconds until ball comes together. Turn out onto board. The weight of test batch in picture was 194 g, divided into 48g balls. Rolled out and cooked on hot plate for around 60 seconds each side.

Easy to scale up this formula water 80% of flour, salt and yeast 2% of flour. Yeast is optional but would increase volume and lightness if dough left to proof for 30-60 mins. The test batch was rolled out and cooked right away.

NUTRITIONAL CONTENT PER 100g

14
GRAMS OF PROTEIN
24
GRAMS OF FIBRE
9
GRAMS OF CARBS
6
GRAMS OF FAT

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