Spelt Chapati
Ancient grain chapati
Spelt is an ancient grain and much easier to digest due to these qualities. A staple in your kitchen. Is a good source of dietary fiber, protein (which it contains more of than common wheat), and vitamins and minerals.
Doshic Effect
VATTA
Balancing
PITTA
Balancing
KAPHA
Balancing
Spelt Chapati
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 1 cup white spelt flour
- 1/2 cup wholemeal spelt flour
- 160-180ml water
- 1 teaspoon ghee (melted)
- pinch salt
- extra flour for dusting
Instructions
- Firstly melt the ghee (only required if the ghee has gone hard).
- Add all the ingredients into a bowl and slowly add the water and knead. Keep adding water, very little at a time, as you knead. Knead for a few minutes until you get a soft and smooth dough. Cover it and let it rest for 5-10 minutes.
- After the dough has rested, divide the dough into small balls about 5-6 cm in diameter. Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle leaving the thickness of 1-2 millimeters. If the dough sticks to the surface, sprinkle a little flour so that it doesn’t stick. Place the rolled rotis onto a clean piece of baking paper while you roll the rest of the dough.
- Heat a frying pan over a medium-high flame. Place the roti onto the hot pan and leave to cook until bumps appear on the surface, then flip the roti and continue to cook. Then flip over again. Take a folded kitchen towel and press gently around the edges of the Chapati, not in the center. This way, the whole bread will be puffed up (sometimes this step isn’t required, and it will naturally puff up). Place in a clean tea towel to keep warm whilst you repeat the process to cook all the roti. Serve them hot with any dhal or curry dish.