Protein Chapatis

This recipe was a happy accident! I put way too much oil in the pan while intending to make wraps and because I was using a crepe pan, all the oil went to the sides and I ended up with Chapati!

The reason why is because how chapati is made is that oil is drizzled around the edges while it is cooking. So basically, once you have poured the batter, you drizzle more oil around the sides (this will happen naturally if you have a crepe/omelette pan with deeper edges.

*Please Note: It is best to use a non-stick pan that is in great shape. If your pan is old, it will be harder to flip the chapatis!

1/4 cup Protein Powered Baking Mix

1/4 cup water, milk or milk alternative
(you can also double the recipe for a larger pan or thicker Chapati)

Step 1: Lightly oil a crepe pan (or other large non-stick pan). 

Step 2: Stir the water,  mix quickly and IMMEDIATELY pour the batter, lift and move the pan around until it is completely covered. This is necessary because the mix thickens as it sits which makes it harder to spread. 

Step 3: Then turn the element to medium. Yes, you are turning the element on after you have formed the Chapati (otherwise it is also harder to spread thinly because it starts to thicken as it cooks and we are trying to make a Chapati, not a pancake).
Step 4: Drizzle oil around the edges and watch it start to puff!

Step 5: Flip it over as soon as it is flip-able (the sides will start to lift slightly). If you are using a pan that is in good shape and not sticky, you should be able to pull it and turn it over with your fingers when it is only slightly cooked. You can cook it light or cook it more crispy and flip with a spatula, depending on the texture you prefer.

Step 6: Take the pan off the heat in between making each Chapati, so it can cool down before the next one.