I grew up eating chapatis because my mother made them all the time at home. Did I have an Indian mother? No, but she was a vegetarian hippy during the 70’s, and via that culture came my backdoor introduction to the cuisine of India.
As it turns out, these gloriously easy and delicious flat breads are one of the things my Ayurvedic doctor recommended for me as a great breakfast or anytime food given my Vata/Pitta constitution, although, like ghee and kitchari, this is another tri-doshic food.
Ingredients:
- 1 c. flour
- 1/2 c. water
- 1/2 tsp. salt
servings: 4-5 chapatis
As with so many things in life, the right equipment can make the difference between a easy, hassle-free experience and salting your flour with your tears. Be sure to have a good rolling pin on hand for this task, and I recommend marble unless you don’t mind brushing flour on your roller frequently. Use a 12″ or larger fry pan (no aluminum, per Ayurvedic recommendation), and keep handy a small, shallow bowl of olive oil to dip your hands in to prevent the flour from sticking.
Directions:
Sift flour with salt. Add water and mix thoroughly with a large fork or hands. Don’t work the dough too much—stop mixing as soon as it reaches an even consistency. Knead for a couple of minutes until the dough stops sticking to your hands. Use oil on your fingers if it is sticking too much initially. Form the dough into a ball and cover the bowl with a cloth or plastic cover. Let it sit for at least an hour, but if you need more time before using the dough, refrigerate it.
Use a good cutting board and rolling pin made of natural materials. 
Pinch off a piece of dough about the size of a golf ball. Roll out on the board, using a dusting of flour on the pin and the board when necessary. When you have rolled out a nice 8″ chapati, drop it onto a hot, lightly oiled (or not, if it’s well seasoned or non-stick) fry pan. You will see bubbles start to form on the chapatis, and eventually they will puff up entirely, which is fun to watch. Make sure your pan is hot but not too hot. If the chapati bubbles start to burn (like in the photo), turn down the flame.
Serve with ghee for a simple breakfast or alongside main courses. Great for sopping up sauce or as the wrapper on a vegetarian frankie.
Happy eating!
