Chapatis, also known as rotis, are one of the oldest foods. All you need for this unleavened bread is wholegrain flour, oil, salt and water.
Grains calm Vata and Pitta doshas. Chapatis satisfy hunger so, when used as a part of a balanced bowl, there is no need for snacking in between meals.
A variety of herbs and spices can be added for taste and their healing properties in order to create endless variations. Here is a method of how to create layered texture.
These flatbreads are delicious to serve as wraps (very portable, too!) or on the side of a soup or one pot meal.
Layered Herb Chapatis
Versatile and delicious
Equipment
- cast iron pan, optional
Ingredients
- 4 cup spelt or wholewheat flour - I milled just over 2 1/2 cup grain
- 1 1/4 tsp pink salt
- 1 tsp caraway seeds powder - I milled the seeds with the grain
- 1/2 tbsp coriander seeds powder - I milled the seeds with the grain
- 1 tbsp ghee - to spread on layers
- 1/2 cup fresh thyme leaves - or substitute with 1 cup fresh chopped parsley or coriander, especially if you struggle with too much heat in your system
- 1/8 tsp freshly ground black pepper - optional, omit if you struggle with acidic stomach
- 1 tbsp ghee - for frying
Instructions
- Reserve 1 cup of flour for rolling.
- Preheat your cast iron pan on low for ten minutes.
- I keep a small ramekin of ghee next to the pan so it turns into liquid. It is then easy to use a teaspoon to add a few drops all over the pan and on top of the cooking chapatis.
- In a metal bowl or pan, combine the flour, spices and salt.
- Slowly start adding boiling water and, using a fork, incorporate it all over to achieve soft crumbly consistency similar to cottage cheese.
- Cover and let it stand for ten minutes.
- Using your hands combine the mixture into a soft ball of dough. Make sure all the flour has been hydrated and there are no dry patches. If the mixture is too dry to come together, add a splash of hot water and knead a little to combine.The dough should be soft but not very sticky.
- Divide the dough into 9 equal size balls and roll each in your hands so they are smooth. Keep the balls covered.
- Prepare a filling by combining the ghee, herbs, black pepper and coriander powder.
- Dust the surface with some flour. Coat each dough ball into it and flatten it into a disc with your hand.
- Using more flour, if needed, roll out each disc into a circle. Spread a little filling mixture (leaving 5 mm room near the edges dry) and fold in half.
- Spread a little more filling mixture on top of the half moon. Fold again. You now have a quarter. Set aside and repeat with the rest.
- Flour each piece again and roll out into a triangle.
- Sprinkle about 1/2 tsp ghee all over the pan and place one of the flatbreads. Cook on medium-low heat.
- Add a few drops of ghee on top of the chapati. You might want to spread it all over the surface with a spatula.
- After about 2 minutes you will see bubbles appearing all over its surface. Now is the time to flip.
- Cook for another 2-3 minutes on the other side.
- Remove from the pan and keep it covered.I usually stack my flatbreads on top of a small trivet that is placed in a large saucepan or a bowl. I cover them with a large lid without holes. In this way, the flatbreads will be soft but not soggy, as extra moisture drops down.
- Repeat with the rest.
- Chapatis are best to be enjoyed the same day, but I do use them as wraps for lunchboxes for the next day. Keep at room temperature.
Notes
