Spelt Chapatis

Spelt Chapatis adapt the basic flatbread method to spelt flour, which needs slightly less liquid than wheat flour and benefits from gentle handling.

The dough is mixed with warm water, rested briefly, then kneaded again after melted ghee is poured over it. This produces a firm, smooth dough before shaping.

The chapatis are rolled thin and cooked one at a time in a dry pan. Once cooked, they are stacked and covered to keep them soft until serving.

Ingredients

• 2 cups spelt flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1 1/2 tablespoons ghee, melted, or good oil

Method

Combine the spelt flour and salt in a large bowl. Add the warm water and mix with your hands, then knead into a firm smooth dough. If the dough is sticky, add flour 1 tablespoon at a time; if dry, add water in the same way. Cover and rest for 5 minutes. Pour the melted ghee over the dough and knead again. Divide into 10 balls and roll each on a lightly floured surface into a 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. Makes 10 chapatis.