If you have ever been intimidated by baking bread chapati is a great place to start.
And it’s so delicious especially served warm, so make’em just before you plan to eat’em!

Chapati is an indian flat bread that usually accompanies indian dishes like curries and it tastes wonderful dipped into the aromatic and flavorful sauce. It is traditionally made by mixing a flour called Atta (wheat based), salt and water. In this version I used whole spelt flour which is lower in gluten and more digestible.

**This recipe is NOT for people who suffer from celiac and cannot have any gluten, but if you have gluten sensitivities like I do, using spelt occasionally will not cause any problems.

Here is the recipe, easy, quick and yummy!

1 cup whole spelt flour
Pinch of salt
About a 1/3 cup of luke warm water

Mix the spelt flour and salt in a bowl.
Add water slowly while kneading with your hands just until you can form a smooth dough, you might not have to use the whole amount of water or might need to add a little more.
Shape the dough into a ball and place it in the bowl, cover it with towel to rest for 30 minutes.
Divide the dough into 6 pieces and form into 6 dough balls.
Heat a large frying pan until very hot.
Roll each ball into a pita size round with a rolling pin.
Cook the chapatis one after the other for about 1/2 a minute on each side, stack them up on a plate and cover with a towel to keep them warm.

Chapatis are great served hot with:
Topped with avocado, goat cheese and vegetables
Topped with falafel and tahini
Topped with hummus and salad

In the picture below I served chapati with chicken and vegetable curry.

Enjoy and please share.