Chapati (roti)
Prep time 1 hour
Cook time 5 minutes
Makes 6-8 chapatis
The Inspiration
I wanted to make a soft, layered, Ayurvedic inspired chapati and am quite happy with the results. Don't be surprised if while kneading the dough, you somehow feel connected to a past life, as the practice of making bread has been around for thousands of years.
These chapatis go well with so many different meals. Dip them in a sauce, utilize them like a taco shell, or use them as a way to grab food off of your plate. I love how they make us use our hands. According to the Vedas, our hands are the most precious organs of action, and each finger connects to the 5 elements, as well as tips of our fingers are believed to boost digestion. So when we directly touch our food before it goes into our mouth; not only will we have a deeper connection to our food but we actually awaken all of our senses for the enjoyment of our meal.
If you decide to make chapatis with friends…. you will find laughter and warmth filling the room, making it a cha-party.
Ingredients
2 cup wheat flour (I used Sonora or Oland flour)
1 tsp salt
2 tbsp ghee + plus extra for covering the dough and cooking
1 cup WARM water ~ you might not use all of it.
Steps
In a large bowl add the flour salt and ghee. Using your hands mix the flour, working the ghee to distribute it to the flour.
Then slowly add the warm water as you begin to make a soft sticky dough with your hands.
You want to knead the dough for 5-10 minutes. Continue to add small amounts of warm water to keep it soft, the whole wheat does not have the same elasticity as refined flours do, so work it gently and with your full attention. I like to silently send the wheat a blessing during the kneading. Be careful not to overdo it, your dough should be soft and smooth by the end.
Now rub a thin layer of ghee around your ball of dough and cover it with a damp paper towel. Let the dough rest for 20-30 minutes. The resting of the dough helps relax the gluten.
After the dough is done resting, gently flatten the dough by rolling it out on a lightly floured surface, working from the center outwards. You will have one large circle.
Now take a dinner knife and cut it into 6-8 even strips.
Then gently roll the strips up into a little burrito, tucking in the end of the dough into the middle. Then with your thumb push into the middle of the burrito, slightly flattening it. Set them all to the side. Option to cover these balls with ghee and once again let sit for 20 minutes. This will additionally soften the gluten.
After dough is done resting, gently flatten out the coiled dough by rolling it out on a lightly floured surface, working from the center outwards. Rotate the dough each time you roll it, and make sure you do not roll them out too much, or they will become too thin.
Next warm your cast iron skillet on medium for a few minutes and once you can see steam rising off the pan, put one of your chapatis on the skillet- with no oil. Once you flip it over you can lightly oil the entire surface of the chapati. Flip it over one last time and oil the other side. Cook for 2 minutes, or until they are golden brown.
Put cooked chapatis into a container with a lid to keep them warm and enjoy!
