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
