Einkorn Chapatis

Meditationtime Forum Post

Date:  Posted 5 years before May 24, 2018

Alfredo 5 years ago

In a cold, rainy day, while looking for a restaurant near Veliko Tarnovo, Bulgaria, in a small village, we entered a store that specialized on bread, tea, and wild honey, and there I first found out about Einkorn. Not only they had this wonderful bread made with it, but an interesting book written by Bulgarian author Emil Elmazov on this subject alone.

This German word means "first corn" or better "first wheat" or "first grain". This, together with Emmer, and Spelt, are classified as proto-wheats, which were first domesticated by human thousands of years ago. Einkorn, specifically, goes back 17,000 confirmed-years with human history, and was used by Egyptians, and also the ancient Bulgarian, the Thracians.

The properties, curative and alimentary, of this wonderful diploid grain are astounding.

So I brought organic, whole wheat Einkorn and Emmer flour from Bulgaria to make Indian Chapatis with it.

This is my personal recipe:

Einkorn or Emmer flour.

Flaxseed oil and/or Hemp oil.

Himalayan sea salt.

Water.

Mix flour, salt, and water in a bowl and combine to make a dough, knead for about 5 minutes till it becomes smooth.

Roll in oil-greased bowl till the dough get slightly coated with oil, to prevent it from drying.

Divide dough into equal round-ball pieces. Dump them into a bowl with some flour and roll them.

Using a roller or similar, spread each ball into a 6-inch or so, thin, round (credit-card thickness). Dust with some extra flour.

In a heated griddle or tawa, heated to where sprinkled water sizzles, spread the disk you made and cook for a minute or so or until you see blisters or bubbles on top, then flip it with a spatula and cook the other side the same way. While cooking like this, press the disk with the spatula to help the cooking. The chapati may now start to puff up. That's good.

At this point you can transfer it to a tortilla container for further cooking or simply place it on top of the fire as they do in India to further the cooking and puffing.

Enjoy!