Spelt Chapatis
Ingredients
2 C. spelt flour
½ – ¾ C. warm water
Preparation
Add flour to a mixing bowl or food processor. Add ½ cup of water. If using a food processor, drizzle remaining water through the opening by the tablespoon until it makes a slightly firm dough and it clings together in a ball as the food processor turns. If doing by hand, continue to mix and add water until a firm ball can be formed. Transfer to a work surface and knead for about 25 – 30 times, turning it over. Let it rest for 2 hours covered with a damp cloth. Roll into a sausage shape divide into 12 pieces. Roll out into thin rounds on a lightly floured surface, about 5 inch in diameter. Heat a flat iron griddle and rub vigorously with olive oil. Cook over medium heat until little brown flecks appear on the surface, then turn. Press down on each chapatis after you turn it to encourage it to puff up, rise, and inflate with air. Stack the flat chapatis and keep warm while the remainder are cooked.
