Chapatis (4 pieces)

Preparation
Knead the ingredients into a smooth dough that can be rolled out easily. Divide into four parts and form into balls. Cover with a damp cloth and let rest for half an hour.

Heat a pan thoroughly (level 7 to 9). Roll out a dough ball into a thin flatbread (feel free to use plenty of flour) and place it in the hot pan. The dough should arch and form bubbles. Press these down slightly with a cloth. Flip the flatbreads after about one minute and press down again. The more they puff up, the softer and fluffier the chapatis will be. Place the flatbreads on a plate, cover with a damp cloth, and keep warm. Repeat with the remaining dough pieces, wiping the flour from the pan with a dry cloth each time.

Ingredients

• Fine spelt flour || 80 g
• Wholemeal spelt flour || 40 g
• Salt || ½ tsp
• Olive oil || 1 tbsp
• Warm water || approx. 70 ml