- 2 cups sprouted spelt or wheat flour (Shilo Farms)
- 1 cup warm water (adjust with a little more or less)
- ½ tsp salt
Here are some options to add to the dough mixture:
For more pliable texture, add 1 TBS olive oil.
For more minerals, add 1 tsp dulse flakes and/ or 1 tsp kelp flakes (Maine Sea Veg Co).
For sweeter taste, add ½ tsp cinnamon.
For more essential fatty acids + crunch, add 1 TBS flax seeds.
Form a ball and knead until it that has consistency of an earlobe. Let sit covered for 20-30 minutes. Break into small balls and roll out with rolling pin into 3″ circles. With burner on med-high heat and using a cast iron skillet, place them on either oiled or non-oiled pan. If you are using a skillet other than cast iron, you will need to oil the pan. When the flatbread begins to slightly bubble, turn it over on the other side and cook for another minute.
Store the ball of unused dough in ziplock in fridge for future use.
It will keep for 7-10 days.
Fresh made chapati flatbreads can be kept covered for a couple days in kitchen, but best if they are re-heated in toaster oven before serving.