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Spelt & Gram Flour Chapatis combine equal parts spelt and gram flour with cilantro, buttermilk, and a little oil. The mixture makes a flavorful, filling flatbread.

The dough is kneaded until smooth, then divided into six balls and rolled into thin circles. If it becomes sticky, extra spelt flour is added a tablespoon at a time.

Like the other chapatis these cook quickly in a dry pan and are kept covered afterward. Serve with yogurt or curry as natural accompaniments.

Ingredients

• 1/2 cup gram flour
• 1/2 cup spelt flour
• 1/2 teaspoon salt
• 1 tablespoon fresh cilantro leaves, chopped
• 1/4 cup water
• 1 tablespoon buttermilk
• 1 teaspoon good oil

Method

Combine the gram flour, spelt flour, salt, and cilantro in a large bowl. Add the water, buttermilk, and oil and knead until a smooth dough forms. If the dough is too sticky, add more spelt flour 1 tablespoon at a time. Divide into 6 balls and roll each on a lightly floured surface into a 6–7-inch circle. Cook each chapati in a dry heavy-bottomed or non-stick pan over medium-high heat for about 1 minute per side, pressing the edges gently as bubbles form. Stack the cooked chapatis in a covered dish and keep warm until serving. Makes 6 chapatis.