Chapatis
Print the recipe here.
INGREDIENTS
2 cups whole wheat flour
1/4 tsp. salt
1 cup purified water
3 tsp. ghee Tahini and local Honey (to taste)
DIRECTIONS
Mix the flour, salt, and water together well to form a dough with your hands.
Add the ghee and knead until the dough becomes soft. The dough should not be sticky so add more flour as needed to create the right texture.
Divide the dough into 12 large golf-sized balls.
Sprinkle a little flour and press each ball down so it is slightly flattened.
With a rolling pin, roll the flattened ball a couple times in the middle then flip and rotate and repeat. Continue this roll, flip, rotate a couple times in the middle until all sides are evenly thin and an even circle.
The dough should be fairly thin. The thinness allows bubbles to form and adds lightness to the bread.
Preheat a cast iron or non-stick pan over medium-high heat. Add a few drops of ghee or oil of choice. Place the chapati and allow to cook for 30-60 seconds. Then flip the chapati.
As bubbles rise, press them down with a spatula. Continue to flip and press until both sides are a lightly browned.
Remove and let cool just slightly. Slather with a thin layer of tahini and a few dabs of honey. Smear together and then roll the chapati for easy travel.
Print the recipe here.
