Basic Whole Wheat Dough

• 3 cups (750 mL) chapati flour (atta) (see Notes)
• 1/2 tsp (2 mL) salt
• 2 tbsp (25 mL) vegetable oil
• 3/4 to 1 cup (175 to 250 mL) lukewarm water (approx.)

1. Food processor method
2. In a food processor with metal blade, combine flour and salt.
3. Process for 5 seconds.
4. Drizzle in oil.
5. With machine running, pour in 3/4 cup (175 mL) lukewarm water in a thin steady stream for 30 seconds.
6. Scrape down sides of bowl.
7. Gradually drizzle in more of the water in 3 or 4 additions, stopping every 20 seconds to check consistency of dough.
8. Add just enough water until dough sticks together when pinched between thumb and forefinger.
9. Process until dough forms a ball.
10. Knead for 1 minute longer and turn off motor.
11. The dough should be smooth and soft.
12. Transfer dough to work surface and pat until perfectly smooth.
13. Place in a bowl, cover with a damp cloth and let rest in a warm place for at least 30 minutes.
14. (The dough can be made a day ahead and stored in the refrigerator in an airtight container.
15. Let come to room temperature before using.)
16. Hand method
17. Sift flour and salt onto a large flat pizza pan.
18. Drizzle oil on top and mix in with fingertips.
19. Make a well in the center and add lukewarm water a little at a time while mixing the flour from the sides into the center.
20. Use a circular motion with your fingers to incorporate all the flour.
21. When you have added enough water to form a crumbly mixture, work it into a smooth dough.
22. Add more water if necessary, a little at a time, kneading until dough is soft and smooth.
23. Place in a bowl, cover with a damp cloth and let rest for 30 minutes.
24. (The dough can be made a day ahead and stored in the refrigerator in an airtight container.
25. Let come to room temperature before using.)

chapati flour, salt, vegetable oil, water

Taken from www.cookstr.com/recipes/basic-whole-wheat-dough (may not work)