Spelt Chapati

I had been thinking for days about preparing the Chapati with the spelt flour. The other day I made them, and I loved the result.

I prepared most easily: spelt flour, water, and salt. In our country, Chapati can be prepared in two ways. First, with the raw dough: flour, salt, and water. The second way is made with the cooked dough: flour, salt, and boiled water. So, I still have to try it with the cooked dough…. to see the result. If you want to see both ways to prepare the Chapati, you can find them here……

What I have noticed with this flour, is that the dough comes out a little sticky. But I put a little bit of oil on the palms of my hand to make the kneading easier. It is also advisable not to make a very firm dough. If we leave it a little soft, the Chapatis come out much better and softer.

Instructions:

-In a large bowl stir together the flour and salt.

-Add a little bit of water and knead. Keep adding water, very little at a time, as we knead.

-Knead for 4-5 minutes until you get a soft and smooth dough. Cover it and let it rest for 15-20 minutes.

-After the dough has rested, divide the dough into small balls about 6-7 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 in the thickness of 1-2 millimetres. If the dough sticks to the surface, sprinkle a little flour so that it doesn’t stick.

-Heat a frying pan over a medium-high flame. Place the Chapati and cook for 30 seconds approximately, flip over, and cook the other side for about 30 seconds.

-Then flip over again. Take a folded kitchen towel and press gently around the edges of the Chapati, not in the centre. This way, the whole bread will be puffed up.

-Serve them hot with any curry dish. You can also brush a little bit of Ghee (clarified butter) on top before serving.

Tips and Tricks:

• To prepare Chapatis with the spelt flour, it is advisable to make the dough a little bit soft. This will make the Chapatis softer.

• To make the kneading process easier, put a little bit of oil on the palms of the hand.

• The balls must be rolled evenly. If we roll them unevenly, they will never puff up when we cook them.

Related Basics:

Ghee

Spelt Chapati

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Servings: 2

Cuisine: India

Calories: 200

Ingredients Method Notes

Ingredients

  

• 300g spelt flour
• 200ml water
• One teaspoon salt

Method

 

1. In a large bowl stir together the flour and salt.
2. Add a little bit of water and knead. Keep adding water, very little at a time, as we knead.
3. Knead for 4-5 minutes until you get a soft and smooth dough. Cover it and let it rest for 15-20 minutes.
4. After the dough has rested, divide the dough into small balls about 6-7 cm in diameter.
5. 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 in the thickness of 1-2 millimetres. If the dough sticks to the surface, sprinkle a little flour so that it doesn't stick.
6. Heat a frying pan over medium-high flame. Place the Chapati and cook for 30 seconds approximately, flip over, and cook the other side for about 30 seconds.
7. Then flip over again. Take a folded kitchen towel and press gently around the edges of the Chapati, not in the centre. This way the whole bread will be puffed up.
8. Serve them hot with any curry dish. You can also brush a little bit of Ghee (clarified butter) on top before serving.

Notes

Tips and tricks:

- To prepare Chapatis with the spelt flour, it is advisable to make the dough a little bit soft. This will make the Chapatis softer.

- To make the kneading process easier, put a little bit of oil on the palms of the hand.

- The balls must be rolled evenly. If we roll them unevenly, they will never puff up when we cook them.