Chapati is easy to digest and suitable for all constitutions. Combine chapati with an equal amount of; palya, gojju, tovve or fruit to encourage digestion and ease elimination. For yoga practitioners meditating longer periods of time, this is an ideal food. Chapati are excellent for semi-fasting days and recommended as travel food, due to keeping longer. Chapatis can be made with or without oil, or ghee. Chapatis made with ghee are best consumed warm and support one’s physical and mental health to the fullest extent. When made with oil, chapati is tasty and healthy while maintaining their softness once cooled. Atta is the traditional flour used, a granular flour milled from soft Indian wheat that yields very tender chapati. If atta is available it is recommended, otherwise, a combination of ⅓ cup whole wheat and ⅔ cup white flour work well. Experiment with flours from your area to discover which works best.
Preparation time – 30 minutes
Makes 5 chapati
1 cup/130g flour (⅔ cup white & ⅓ cup whole wheat)
¼ tsp fine rock salt
2 Tbsp/30ml melted ghee
¼ cup/60ml hot water
all-purpose flour for rolling
1. Combine the flour, and salt – mix.
2. Add ghee and hot water (depending on flour, you may need to add more water).
2. Knead, adding water if needed, a teaspoon at a time, to create a tender dough.
3. Knead until smooth and does not stick to the hands – approximately 5 minutes.
4. Divide dough into 5 portions and shape into a ball – set aside, covered.
5. Working with one ball at a time, flatten slightly into a disk and flour both sides.
6. Roll into a very thin, almost transparent circle with a rolling pin – approximately 7-inches.
7. Set aside covered with a towel, and repeat with remaining balls.
8. Preheat skillet or non-stick pan (tava) over medium heat. Once hot, cook chapati until bubbles begin to appearing – approximately 1 minute.
9. Flip and cook until tiny brown spots appear underneath – 30 seconds.
10. Flip twice more for 30 seconds each side. Stack, and cover the chapati as you continue to cook.