Ingredients:

4 cups of wholewheat or spelt flour. You can substitute for buckwheat flour for a gluten free, Kapha-friendly or Spring season option.

¾ cup warm water

Instructions:

Sieve the flour into a bowl and work it through with hands.

Add half the water and knead for 5 minutes.

Add the remaining water and knead for another 5 minutes.

Form a ball with the dough and cover with a damp clean cotton cloth or bread cloth, and let stand for 10 minutes.

Divide the dough into 8 – 10 small pieces.

Work each piece into a smooth round ball. And then pat gently to make a patty.

Lightly flour a flat surface or chapatti board and roll out with a thin rolling pin to make a flat, round patty.

Head a cast iron griddle or skillet and cook the chapatti for 1 minute approximately on each side or until it starts to bubble. It is about ¾ cooked.

Then remove the chapatti with tongs and hold over a naked flame, such as a gas flame until the bread puffs up.

Place in a clean bread cloth and flap with both hands to help the chapatti stay soft.

Enjoy with soups, stews and bean dishes.

Serve hot.