I had been thinking for days about preparing the Chapati with the spelt flour. The other day I made them, and I loved the result.
I prepared most easily: spelt flour, water, and salt. In our country, Chapati can be prepared in two ways. First, with the raw dough: flour, salt, and water. The second way is made with the cooked dough: flour, salt, and boiled water. So, I still have to try it with the cooked dough…. to see the result. If you want to see both ways to prepare the Chapati, you can find them here……
What I have noticed with this flour, is that the dough comes out a little sticky. But I put a little bit of oil on the palms of my hand to make the kneading easier. It is also advisable not to make a very firm dough. If we leave it a little soft, the Chapatis come out much better and softer.
Ingredients
- 300g spelt flour
- 200ml water
- 1 teaspoon salt
Instructions:
-In a large bowl stir together the flour and salt.
-Add a little bit of water and knead. Keep adding water, very little at a time, as we knead.
-Knead for 4-5 minutes until you get a soft and smooth dough. Cover it and let it rest for 15-20 minutes.
-After the dough has rested, divide the dough into small balls about 6-7 cm in diameter.
-Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle leaving in the thickness of 1-2 millimetres. If the dough sticks to the surface, sprinkle a little flour so that it doesn’t stick.
-Heat a frying pan over a medium-high flame. Place the Chapati and cook for 30 seconds approximately, flip over, and cook the other side for about 30 seconds.
-Then flip over again. Take a folded kitchen towel and press gently around the edges of the Chapati, not in the centre. This way, the whole bread will be puffed up.
-Serve them hot with any curry dish. You can also brush a little bit of Ghee (clarified butter) on top before serving.
Tips and Tricks:
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To prepare Chapatis with the spelt flour, it is advisable to make the dough a little bit soft. This will make the Chapatis softer.
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To make the kneading process easier, put a little bit of oil on the palms of the hand.
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The balls must be rolled evenly. If we roll them unevenly, they will never puff up when we cook them.
Related Basics:
Spelt Chapati
Ingredients
- 300g spelt flour
- 200ml water
- One teaspoon salt
Instructions
- In a large bowl stir together the flour and salt.
- Add a little bit of water and knead. Keep adding water, very little at a time, as we knead.
- Knead for 4-5 minutes until you get a soft and smooth dough. Cover it and let it rest for 15-20 minutes.
- After the dough has rested, divide the dough into small balls about 6-7 cm in diameter.
- Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle leaving in the thickness of 1-2 millimetres. If the dough sticks to the surface, sprinkle a little flour so that it doesn't stick.
- Heat a frying pan over medium-high flame. Place the Chapati and cook for 30 seconds approximately, flip over, and cook the other side for about 30 seconds.
- Then flip over again. Take a folded kitchen towel and press gently around the edges of the Chapati, not in the centre. This way the whole bread will be puffed up.
- Serve them hot with any curry dish. You can also brush a little bit of Ghee (clarified butter) on top before serving.
How would you make it with cooked dough?
Hello Jakob, Thank you for your comments! I have already tried it with cooked dough, which has turned out very tasty.