I recently heard about a study that having as little as 10% processed foods in your diet can significantly increase your risk of cardiovascular disease and death. This, of course, has made me begin eliminating processed foods. After returning from France this past fall, the boys and I have eaten baguettes regularly. I’ll make breakfast and lunch sandwiches with them. While they taste amazing, the ugly truth is that they are nutritionally void and fall under the category of processed foods.
Given this, I’ve been making more chapatis. I don’t have time and don’t plan ahead to actually make bread that rises. Chapatis made with Einkorn flour are easy, healthy, and tasty. I can make a batch in about 25-30 minutes.
And, if you make them properly, it’s hard to beats a good chapati that’s soft and flaky. You can put an egg inside and roll it up for a breakfast. Or, you can eat it with a beef stew for dinner. And there are many other options. So, give it a try! I think you’ll be glad you did. Bon appétit!
Ingredients
3 cups organic Einkorn flour (or all purpose)
1 tsp Real salt
3 tsp organic ghee
1 cup water
Directions
Add ingredients into a bowl and mix together. I use a Kitchen Aid for the beginning mixing due to the stickiness. Use ghee instead of butter in order to make the chipatis slow and flacky. Do not use butter; it won’t work. But once it comes together, take it out and knead it by hand with a little extra flour to help it come together.
Next, roll out the dough so that it is longer than it is wide. Spread on some ghee onto the top. Then cut the rolled dough into strips about 3-4 fingers in width. Take a strip and roll it together into a cylindrical shape. Then tuck in one of the sides with your fingers. This roughly transforms the dough's shape from a cylinder to more like a ball. Set the ball aside and repeat. Cover all the pieces of dough with a tea towel and let them sit for 5-10 minutes.
Finally, take a ball and roll it out into a round chapati. Place it on your frying pan and spread some more ghee on top. Periodically flip the chapati so that each side browns together. Repeat with the remaining dough.
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