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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Thank you for this recipe. Of Chapatti. I really enjoy learning the foods of different cultures.
Mary on
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Thank you for this recipe. I really enjoy learning the foods of different cultures.
Mary on
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Can the chapatti be rolled out then frozen raw ready to cook?
Shelly on
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Hello. From your description, this recipe makes 4 breads, but your display plate has 8 on it. Can you please confirm this is a recipe for 4 Chapatti and the approximate diameter of each bread. Thank you.
Wendy on
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Sounds delicious, I’m going to make them right now
Sylvia Dana on
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How wonderful! Thank you so much for sharing. It is almost the same as ‘turte’ that we make in Romania.
Since I moved to the US over 20 years ago, I stopped eating wheat because I could not tolerate the variety used here. Once I discovered your website and purchased Einkorn, I started to enjoy so many recipes that I never thought I would taste again. Please accept my deepest gratitude and thanks for all you do.
Simona on