This Chapati recipe uses specific flours and spices to make it more channel opening.
- 70% Organic Whole Wheat Flour
- 25% Toasted Kala Channa Besan Flour (buy from Indian grocery store)
- 5% Toasted Fenugreek Powder
- Few pinches of turmeric
- Cooling Soma Salt taste.
In a large bowl place the flour, salt and fenugreek powder. Mix with hand while slowly adding warm water to make dough. Set aside.
Make about 10-12 larger balls out of the dough. Roll it out to thin round pancake.
Heat a flat frying pan, quick heat the chapatti on both sides, about 5-6 seconds each
sides. Place the chapatti grill over the medium flame. Move the heated chapatti over
to the grill; adjust the flame/heat to grill the chapatti turning to cook both sides
without burning. Move it over to the dish, brush it with a little ghee, and set aside,