cups of low-fat soy flour (33 g)
cups of chapati flour (whole wheat flour) (297 g)
teaspoon of salt (6g)
cups of water (245 ml)

Mix low-fat soy flour and salt
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Add water and knead until dough forms a soft ball
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Shape dough into a ball. Cover with plastic wrap and let dough stand at room temperature (about 1 hour)
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Roll each chapati on lightly floured surface to form a thin circle (15 to 20 cm) in diameter. Heat a large ungreased griddle or heat a large frying pan over medium heat until hot
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Cook each chapati until golden (about 1 min. on each side).
Press chapati with wide pancake turner or cloth to cook evenly.
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Serve hot