The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

CHAPATI- Wheat, Buckwheat and Millet
Instant organic yeast-free flat breads
48BIngredients: - makes 5 Chapattis
50BOne cup whole fresh flour- Must be a finely ground-flour.
35BOne third to half cup plain yoghurt (Paris Creek)
53BGood Pinch Rock Salt and a few drops of water
54BYou need a gas stove to cook a Chapatti easily but it is also possible on electricity.
Rice & Bread
55BI usually make this dough once per week, which is four times the above recipe. The
covered dough will last nicely in the fridge for a week.
56BSimply kneed the yoghurt, salt and flour together and let it sit for at least 20 minutes.
You want the dough to be free of lumps, moist and slightly sticky and unmanageable
but not sloppy. The dough when needed slightly sticks to your hands.
57BDust your hands with white organic flour as well as the rolling pin and board to
make the dough just manageable. If it’s too moist add a little flour, if it’s too dry add
a little water … this way you find a balance.
Heat a non-stick fry pan to a little above low. Flour the board and the rolling pin
with unbleached white flour. Pinch a piece of dough about the size of a large
strawberry. Cover the piece with plain flour (not self-raising). Roll the dough out to
a round shape or near about. The dough can spring back so keep at it. If it sticks,
dust with a little flour. A chapatti can be 2-4 ml thick, so roll until you get a fairly
even thickness.
Place the rolled chapatti on the warm skillet or frypan, and turn after about a minute.
After another minute little hollows begin to develop as the dough rises. Turn the
chapatti back over for half a minute while you get the wire ready. Put the chapatti on
the wire and hold it over a UfullU flame, if all goes well it should puff up like a ball.
Turn over and slightly toast the other side. Remove and add ghee or butter or eat as
is with soup or vegies.
Uwww.eumundimedicineman.comU for cooking demonstration
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