As I have electric, I can’t make chapattis over a flame. I developed this recipe and the combination of wholemeal and white means that the rotis have substance but the dough is sufficiently pliable.
100g wholemeal flour
50 white flour
125 ml warm milk with 1 tbs olive oil
1/4 tsp salt
Sift flours and salt together.
Mix in 100 ml of the milk and olive oil mixture. Add in enough to make a smooth elastic dough.
Coat hands in flour and knead mix, coating your hands in flour first.
Split into golf size balls and cover with an oiled cover for 30 minutes to an hour.
Roll out and grill each side under a very hot grill under parts blacken.
Smear with unsalted butter and keep warm until they are all grilled.
I just made some organic spelt bread. I’ve officially become a lightweight and now use easy bake yeast. It’s so easy – you add it into the flour instead of having to activate it in warm water like dried yeast. I shouldn’t think fresh yeast is hard to use either – and either Sainsbury’s or Tesco’s told me they give it to customers free of charge. Other than that (I bought it once years ago) it was only something like 25p.
It’s incredibly easy this recipe, from the back of the Dove’s farm packet, and spelt is more easily tolerated by some than ordinary wheat four. I halved the quantities and put it straight onto a greased baking sheet. I left to rise for over an hour.
Set the oven to 200C
500g wholegrain spelt flour
1/2 tsp salt
1 tsp quick yeast
1 tbs honey
400 ml warm water
1 tbs olive oil
1. In a large bowl mix together the flour, salt and yeast.
2. Dissolve the honey in the water and roughly mix into the flour.
3. White the dough is still craggy add the oil and mix well.
4. Knead or work the dough for a few minutes then divide between two 500g loaf tines.
5. Cover and leave to rise for 25 minutes in a warm place.
6. Bake in the oven for 45 minutes, turning down to 180 for the final 15 minutes.
7. Sprinkle with white flour.
Delicious with unsalted butter and organic honey! I had mine as a tuna sandwich and mon fils with Comté and caramelised onion chutney.