Einkorn Chapatti
Ingredients
My favorite part about my college experience has been meeting people from all over the world. One of these amazing people is my friend Saarika, she is from the south of India and also loves cooking like I do. Since meeting each other and becoming close we have been regularly cooking together, she has taught me how to make a number of dishes that she grew up eating, and in turn, I have done the same with my favorite childhood meals. While cooking together we also often talk about the similarities and differences between our cultures. One thing we noticed, that I find very interesting, is that even though the actual food we cook and eat is often quite different, the attitude toward cooking and food is similar between our two countries. Similarly to Italian cooking, in India, meals are commonly made mostly from scratch and take a long time to prepare. Because of this, food and eating become a true love language and an important part of social life, rather than simply a necessity.
For this month's recipe, I wanted to take a little piece of what I have learned from my friend and share it with you all. I chose to share a recipe for chapatti, a flatbread that is commonly prepared fresh before a meal. I asked Saarika if she could give me a good recipe, so she asked her mom to send me hers. She was very kind and measured the quantities needed for each ingredient even though she normally eyeballs them. I adapted her recipe to einkorn flour, I hope you love it and enjoy making it!
Love, Giulia
Makes 4 large flatbreads
Instructions
- In a mixing bowl, combine the flour and salt.
- In the same bowl, begin adding the water a few tablespoons at a time while simultaneously kneading the dough. (It will be sticky, this is expected when working with einkorn.)
- Once all the water is mixed in, add the olive oil and knead for a few more minutes.
- Cover the bowl with a kitchen towel and let rest for about 15 minutes.
- Cut the dough into 4 equal parts (or more if you would like smaller flatbreads), take one and leave the rest in the bowl still covered. Roll the dough into a 7-8" circle using a rolling pin, making sure to dust the working surface with flour as well as the rolling pin.
- Place a pan on medium-high heat. Cook the chapatti for a few minutes (or until some brown bubbles can be seen on the surface) then flip and cook for an additional minute or two. Once flipped, it should create large air pockets.
- After both sides are cooked, remove the chapatti from the pan and place on a plate with about half a tablespoon of butter on the surface, I recommend spreading the butter all over one side of the chapatti using a butter knife.
- Cover the cooked chapatti with another plate, then repeat the cooking process with the remaining dough. Serve hot.
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54 comments
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The recipe looks great. Nothing is mentioned about putting any oil or butter in the frying pan. If a person doesn’t have a nonstick frying pan, what are they supposed to do?
Karen Tyrell on
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Einkorn is much stickier than modern wheat flour, however if you’re used to einkorn, you might be correct about the humidity! Even if they are very sticky, we recommend trying to shape them without being too concerned with perfection, and trying to add as little flour as possible. Please let us know how your next batch comes out!
jovial foods on
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I tried this recipe and like Sherry, it was a disaster! I let it sit 5-10 minutes longer than the recipe said and it was still way too sticky. I do live in a humid climate so that may have had something to do with it. I will try again with less water.
JoAnn on
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We’re so sorry this recipe didn’t come out! The cooked chapatti should definitely not be extremely stiff. The rest time helps a lot with the stickiness, it’s normal for it to be quite sticky when you incorporate the water. You just have to shape it the best you can and leave the dough alone for a bit! Flouring the surface is also very important, but try to use as little as possible. We hope this helps, please feel free to write back or call us if you have any more questions (877 642 0644). And thanks so much for your suggestion to make this recipe into a video, we love that idea!
jovial foods on
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Thank you for your questions, we plan to test the best way to keep leftovers. Truly this recipe is meant to be made fresh and eaten warm, but we think you may have best results sealing and freezing cooked chapatti (separated by pieces of parchment paper).
jovial foods on
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Yes! When using whole wheat einkorn flour in place of AP, weigh a cup at 96 grams and increase liquid by 5%
jovial foods on