healthy chapathi

 

chapati recipe

Serves 4
Preparation time: 20 - 25 minutes
Augmenting

You'll need

1 cup flour 

1/4 tsp. mineral salt

1+ Tbsp. ghee (plus more for cooking)

½ cup water (the amount depends on the grind of your flour and the humidity in your environment)

Here's how

Mix flour, mineral salt, and ghee together. Using your clean hand is ideal. Add a little water at a time and combine well until the flour is consistently mixed and just slightly sticky.  Make 4 pieces and roll them into balls with the palms of your hands. Set the balls aside in order, so that you can roll out the oldest one first. It is helpful for the dough balls to sit a few  minutes, but not too long or they will dry out. 

Warm a pan over medium heat with a little ghee in it while you begin rolling the chapati. Place a nice layer of flour on a board or clean countertop. Place the first ball in the middle of the flour and flatten the ball evenly with your palm. Generously sprinkle flour on top, turn it over and press with your palm again. With a rolling pin or the side of a jar, roll each ball into a thin pancake, turning the dough clockwise after each roll. You can also use your fingers for a more rippled result. Don't worry if yours are not perfectly round, oblong chapati taste just as great. If it gets sticky while you’re rolling,  sprinkle more flour on top.

Place the first chapati in the pan to cook while you are rolling the others (it helps to roll right next to the cooktop). Cook the chapati 1-3 minutes on each side. You may see a little puff in the bread. The time will depend on your pan and cooktop. They’re easy to turn with your fingers or you can use a spatula. Add a few drops of ghee before adding the next chapati. If the pan is large enough, you can cook two or three at once.

Place the finished chapati in a covered dish. You may also spread more ghee on the chapati if you like (avoid this with a significant kapha imbalance). 

Enjoy the chapati with your balanced Ayurvedic meal. 

TIPS:

• The entire process can be done with your hands, without utensils. Try it!

• Choose from a variety of flours, such as whole wheat, rice, spelt or barley. You can also add a small amount of teff flour for an earthy taste.

• Grind your own flour for maximum prana and taste. Hand or electric grinders are great.

• For an efficient process, ask someone to roll the chapati while you cook. This is a great way for children to help out.

• Add a pinch of spice for variation. Cinnamon, fennel, rose petals and black pepper are great ways to start.

• Add chopped nuts to the dough or serve with a little tahini if you need more extractive elements to your meal.