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Chapatis (4 pieces)
2026 June 12
Ingredients
- 80 g fine spelt flour
- ½ tsp salt
- approx. 70 ml warm water
- 40 g wholemeal spelt flour
- 1 tbsp olive oil
Preparation
Knead the ingredients into a smooth dough that can be rolled out easily. Divide the dough into four portions and shape them into balls. Cover with a damp cloth and leave to rest for half an hour.
Heat a frying pan thoroughly (setting 7 to 9). Roll out one ball of dough into a thin flatbread, using a generous amount of flour if necessary, and place it in the hot pan. The dough should puff up and form bubbles. Gently press these down with a cloth. Turn the flatbread over after approximately one minute and gently press it down again. The more the flatbreads puff up, the softer and lighter the chapatis will be. Place the flatbreads on a plate, cover with a damp cloth and keep warm. Repeat with the remaining portions of dough, wiping the flour from the pan with a dry cloth between batches.
