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Einkorn Sourdough Chapatis {Indian Flatbread}
Chapatis are traditional Indian flatbread -- perfect for dipping in soups and stews or eating alongside salad! Here's how to make a super nourishing and easy version with ancient einkorn and sourdough starter!
Prep Time 7 minutes
Cook Time 24 minutes
Total Time 8 hours 31 minutes
Servings 6 chapatis
Calories 127 kcal
Ingredients
- 2-1/2 cups einkorn flour or spelt or emmer — this is my favorite source and I make fresh-ground flour in my Mockmill, the first affordable home stone grain mill
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil extra virgin
- 1/4 cup sourdough starter
- 3/4 cup pure water warm
- grass-fed butter or coconut oil for dairy-free or omit for Trim Healthy Mama
Instructions
At least 7 hours before...
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Combine flour, sea salt, olive oil, sourdough starter, and water in a medium mixing bowl.
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Mix to get all the flour wet, and at the end when it gets harder to handle, you can switch to your hands. You should have a shaggy dough; don’t worry about it being smooth or anything.
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Put it back in the bowl and let it sit for 5 to 15 minutes while the flour absorbs the water. Cover with a tea towel.
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Then sprinkle a little flour on a clean counter top and start kneading the dough. It should be a little sticky, but if it’s too sticky to work, you can sprinkle a little flour on the counter top.
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Knead for 5 minutes, until you have a smooth dough.
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Drizzle a bit of olive oil in the mixing bowl.
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Put your dough ball inside and turn over to coat with oil. Cover the bowl with plastic wrap and let it sit out in a room temperature location for 7 to 8 hours or overnight.
To cook...
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When you’re ready to begin cooking them, heat up one or two cast-iron skillets over medium heat. You’ll be adjusting the heat as you go; you always want them hot but not quite smoking.
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Uncover the dough and pull apart into 6 pieces. A good way to do this is to break it in half and then pull each half into 3 equal size balls. Put them back in the bowl and keep lightly covered so they don’t dry out.
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Sprinkle flour on a clean countertop.
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Grab a ball of dough and roll into smooth ball. Then press it flat in the flour, turn it over, and coat the other side with a bit of flour. Then start rolling it into a circle that’s about 6 inches wide and 3/8-inch to 1/4-inch thick.
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When that one is done, set it aside and begin rolling out another. You’re going to continue rolling them out as you can while they’re cooking.
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When the skillet is hot and almost smoking, it is ready. Put a chapati on the dry skillet. Let it cook a minute or two, until it begins to bubble up. Flip it over.
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While it’s still in the skillet, spread a pat of butter on the cooked side (you can take off any extra).
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When the bottom side has cooked, another minute or so, flip it onto a waiting baking tray and spread butter on that second side.
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Repeat with all chapatis until they’re all done.
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If you’re not quite ready to serve, put them in a warm oven (or you can use a clay tortilla keeper). They are best served fresh. Stack them up on a platter and let everyone dig in.
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Store leftovers in an airtight container; reheat by warming up each side on a dry skillet over medium-low heat. Or freeze for later! This recipe easily doubles or triples.
Recipe Notes
Nutrition Facts
Einkorn Sourdough Chapatis {Indian Flatbread}
Amount Per Serving
Calories 127
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 390mg17%
Potassium 22mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.