Spelt Chapati

I had been thinking for days about preparing 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

  1. 300g spelt flour
  2. 200ml water
  3. 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 on the circle 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.

Tips and tricks

  • To prepare Chapatis with the spelt flour, it is advisable to make the dough a little bit soft. This will make the Chapatis softer

  • To make the kneading process easier, put a little bit of oil on the palms of the hand.

  • The balls must be rolled evenly. If we roll them unevenly, they will never puff up when we cook them.

Chapati de harina de Espelta

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Spelt Chapati

Spelt Chapati

Prep Time 30 mins
Cook Time 20 mins
Total Time 55 mins
Cuisine India
Servings 2
Calories 200 kcal

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 on the circle 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.

Notes

Tips and tricks:

- To prepare Chapatis with the spelt flour, it is advisable to make the dough a little bit soft. This will make the Chapatis softer.
- To make the kneading process easier, put a little bit of oil on the palms of the hand.
- The balls must be rolled evenly. If we roll them unevenly, they will never puff up when we cook them.

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