1 cup whole grain flour
1/2 tsp himalayan salt
2 tbsp olive oil
Warm water (not hot!)
- In a bowl add flour, salt and oil and rub it into the flour until the mixture looks like breadcrumbs.
- Gradually add warm water . First add one spoon of water, mix, then add another one and so on. I needed about 3 tbsp.
- Form a dough. It should be very soft, but not sticky. If it’s sticky, add more flour. This is very important if you want them to puff.
- Cover it and leave it for 30 min.
- Then form 4 balls. They should be really round.
- Roll one chapati after another. If you don’t know how to do that, I suggest you to check online step by step guide. Make sure that it’s not too thin and especially that it’s rolled evenly! Otherwise it won’t puff.
- Bake them in a non — sticking pan. Before you put a chapati in a pan, dust the dry flour. Bake it on one side by gently turning it (pressing it) with a towel until it changes the colour. It takes about 30 s. Flip it around and again gently press it and turn a bit, like before. Until it starts making bubbles. Then put away the pan and put chapati directly on a fire, be careful that you don’t get burned. Leave it for few seconds until it completely puffs.
- Put it on a plate, add few drops of olive oil and cover.
Say thanks to the provider — God/universe/nature.
Thanks you and all the best. Love, LS