In Ayurveda we are always aiming to cook food as fresh as possible and this beloved chapati recipe is a simple way to enjoy freshly cooked bread every day. Chapati is a classic Indian style flat bread cooked with whole flour over a hot skillet or open flame. It is a staple in the Ayurvedic diet as an augmenting side to any vegetable dish such as a dahl or soup. It’s also a wonderful, light alternative to traditional breads that can be considered heavy and harder to digest.
Whilst it can take a little time to hit your stride with making fresh chapati, once you understand the process, you’ll find it surprisingly quick and easy. You may even find yourself saying goodbye to your well loved toaster like i did!
Ingridients:
1 cup of flour
1/4 teaspoon of salt
1 tablespoon of ghee or olive oil
1/2 cup of water
Method:
In a large bowl, mix the flour and salt together. Create a small well in the middle of the bowl and add a tablespoon of oil and half of the water into mixture. Begin mixing the the flour and liquid together until well combined, continuing to slowly add water as you go. You want to work the mixture until it forms into a thick dough. You want the dough to be firm but, not dry. If it is too sticky, then add a little extra water. Once you are happy with the result, leave in the bowl and cover with a damp towel for 15-20 minutes.
When ready to cook, warm a pan over medium heat whilst you prepare the chapati. Ready a dry, clean surface with a dusting of flour. Seperate dough into four pieces and roll into balls. Using the heel of your hand, flatten out the ball into a flat circle and then start to roll out, using a rolling bin to create a small, round and thin chapati. Repeat this with all four balls, adding extra dusting flour as needed.
Add a small amount of ghee or olive oil to the warm pan until it melts and covers the surface of the pan. Place the first chapati on the pan and allow to cook for about 2-3 minutes. You’ll see little pockets of air bubble up and the edges will begin to crisp and curl up. Then flip over and cook on the other side. Keep your eye on these as they can cook very quickly! Ideally you want your chapati to be a little golden but, not too dry. After cooking each chapati, add a little extra ghee over each one and keep on a hot plate or cover with a tea towel, to keep warm before serving.
This recipe can act as a guide and you can play around with all different variations. I love using spelt, whole wheat or buckwheat flour. You can also add a little spice or some fresh herbs to create an interesting flavour. Chapati can also be enjoyed as a sweet dish by using sweet spices, dates or a little tahini.
Get creative and enjoy!