Basic Chapati Bread

November 12, 2011 | Posted in: Foods & Recipes, Winter Foods and Recipes

Use fresh ground flours:
3 c. kamut, whole wheat, millet, oat, rye, or spelt flours-a combination works well

Add:
1 c. water
1/2 t. natural salt
1 t. cold-pressed olive or safflower oil
Knead lightly and let dough sit for 1 hour or overnight.  Form golf-ball sized balls and pat them into thin cakes.  Use a plastic grocery bag and press dough between two layers of the plastic.  It is very easy to remove dough without sticking!
Cook on hot griddle or cast iron pan.  You may oil chapatis if you want to before cooking, but do not oil the pan.  Cook till brown spots appear, turn and cook second side.
Serve still warm.  Makes 10 to 12 small chapatis.

Chapatis make a great bread substitute. They are the staple in our household!   Use
them as a base for your favorite sandwiches, put them in the oven with a pizza topping, or
serve plain to dip in a soup or stew.  They even make a yummy dessert by covering a hot chapati with olive oil based buttery spread and sprinkling with maple sprinkles and cinnamon.

Chapati dough can sit up to three days on the counter-it will naturally sour and make a lovely sourdough chapati.  Be sure to punch it down and knead it one or two times every day.  As it becomes more sour, dough will get thinner.  Add a couple tablespoons of flour just before cooking.

Higher frequency variations: Use the leftover soaked barley from Rejuvelac.
Put soaked barley in a blender or Vita-mix and ground on low speed until grains are broken.

Add to a recipe of Chapati and knead together, then cook as usual.  It will be necessary to add a little more flour to  make the dough workable.

Add sprouted wheat or other sprouted grains to the water and blend in the Vita-mix before making the dough.  This adds additional protein, nutrition, and a very high frequency.  Some easy grains to sprout include wheat, kamut, and spelt.  Soak 1/4 c. grain overnight and drain.  Keep jar on the counter for another 12 to 24 hours, rinsing once or twice.  Little tails will begin to grow, then the grain is ready to use.