Silken Tofu Chapati's

Ok, I had heard of making Chapati's from Silken Tofu and the "raving" of their softness convinced me to try it. When my parents were visiting, we decided to give a try. Out came the KitchenAid Mixer which we rarely used (so we have to find excuses to make use of it and here was a good one) and out came the tofu and chapati flour (Atta). The recipe from a little reasearch I said suggested for 1 box of the tofu, you would need about 2+ cups of Atta. We (My mom and I) decided to go half and half and see where it took us. The recipe I believe said to remove the "water" from the silken tofu, we didn't do that, but the first batch, just squeezed out the water. In went the tofu into the bowl, mashed up with the dough hook. Then we added 1/2 cup of atta until 1 cup and then 1/4 cup at a time after that. It ended up taking us 2 cups of atta for 1/2 a box of tofu and a pinch of salt.

The chapatis came out soft and tasted good. And there is an added bonus that they are high protein (for the low carb/high protein/diabetes conscious).

To be honest, I'm not the biggest fan of chapati's. I prefer them with flavorings in them, so I will be trying this in the future with vegetables in them.

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