This recipe is really a guide to get you started. Once you’ve mastered the technique, explore different flours and spices to get a new taste every time.
Simple chapati recipe
3 cups flour
3/4 tsp. mineral salt
3 Tbsp. ghee (plus more for cooking)
½-1 cup water (the amount depends on the season and climate)
Stir flour, mineral salt, and ghee together. Add water, ¼ cup at a time, and combine well until the dough is consistently mixed and slightly sticky (use your hands for the best results).
Break off golf-ball-sized pieces and roll them into balls with the palms of your hands. Set the balls aside in order, so that you can roll out the oldest one first. It is helpful for the dough balls to sit a couple of minutes, but not too long or they will dry out. You should have about 12-15 balls with this recipe.
Set a pan over medium heat. Let it warm up while you begin rolling the chapati.
Sprinkle some flour on a cutting board, rolling mat or clean countertop. Place the first ball in the middle of the flour and flatten the ball with your palm to make an even surface. Sprinkle a bit of flour on top. With a rolling pin, roll each ball into a thin pancake, spinning the ball in a clockwise motion as you go. Don't worry if yours are not perfectly round, oblong chapati taste just as great. If it gets sticky while you’re rolling, just sprinkle a little more flour on top.
Add 1 tsp. ghee to the warm pan and warm it until it is liquid. Place the first chapati in the pan to cook while you are rolling the others (it helps to place your rolling board right next to the cooktop). Cook the chapati 1-3 minutes on each side until the bread puffs up. The time will depend on your pan and cooktop. They are easy to turn with your fingers or you can use a spatula. Add a little more ghee before adding the next chapati. If the pan is large enough, you can cook two or three at a time.
Enjoy the chapati with your balanced Ayurvedic meal.
- The entire process can be done with your hands, without utensils. Try it!
- Choose from a variety of flours, such as whole wheat, rice, spelt or barley. You can also add a small amount of teff flour for an earthy tone.
- Grind your own flour for maximum prana and taste. Hand or electric grinders are great.
- For an efficient process, ask someone to roll the chapati while you cook. This is a great way for children to help out.
- Add a pinch of spice for variation. Cinnamon, fennel, rose petals and black pepper are great ways to start.
- Add chopped nuts to the dough or serve with a little tahini if you need more extractive elements to your meal.