Multi-grain Chapati
A mix of whole-wheat flour, spelt flour, gram flour and flax seeds, each providing their nutritional and health benefits. The combination makes for wholesome, delicious and soft chapatis, that compliment your curries, sabzis and daals perfectly.
Equipment
- Roller
- 2 Thick cotton cloths or kitchen towels
Ingredients
- 1 cup whole wheat flour (weizenvollkornmehl)
- ½ cup whole-grain spelt flour (Dinkelvollkornmehl)
- ½ cup gram/chickpea flour (kichererbsenmehl)
- 1 Tbsp flax seeds (crushed) (Leinsamen-geschrotet)
- 1 tsp salt
- ¾ cup lukewarm water
Instructions
- Add all the flour, flax seeds and salt to a big bowl.
- Mix roughly with your hand and make a well in the middle.
- Add a little water in the middle and wet your dough.
- Gradually add the water little by little and bind the dough into a round ball.
- Knead the dough with your fist for 3-4 minutes until it is smooth and no lumps are left. If it sticks too much on hands, apply some water.
- Cover the dough and let it rest for at least 15 minutes.
- Apply some dry flour onto your hands and take a small portion of the dough. Form into similar sized, smooth and round balls.
- Take some dry flour in a flat plate, place a ball onto the dry flour and coat it all around. Repeat with all the balls.
- Flatten all the balls by pressing with your hand.
- Put a pan on high heat and let it heat up. (It's better not to use a non-stick pan or it can get damaged with the high heat)
- Now, take one piece and place it onto a clean board or a clean working surface. Roll it into a thin circle using a roller. Do not put too much pressure on the roller or your chapati will stick. Roll up in a straight line and roll down at a 45° angle. If it sticks on the roller or board, apply some dry flour.
- Transfer your rolled chapati carefully onto your palm to the heated pan. (The pan should be nicely heated at this point).
- Wait for your chapati to develop a few tiny bubbles. This will take about a minute or two.
- Flip and let tiny bubbles appear on the other side as well.
- Now, take a folded thick cotton cloth/ kitchen towel and start pressing and rotating the chapati from the sides. Keep pressing and rotating for a few seconds until some larger bubbles start to form.
- Flip and repeat pressing and rotating with the cloth on this side as well.
- Keep pressing and rotating until the bubbles get bigger and the chapati develops dark brown patches all over.
- Keep the done chapatis between a thick folded cotton cloth to retain their softness and warmth.
- Repeat the rolling and cooking process for all the chapatis.
- Serve warm with your favorite curry (try this) or sabzi (try this).
