Recipe for an easy-to-make and delicious Spelt Chapati. It’s an Indian flatbread, with basic ingredients, baked in a hot pan. No oil, no yeast & vegan. My version is with 100% spelt flour.
I love all kinds of Indian curries and of course, there’s no curry for me without a naan or other Indian flatbread.
Usually, chapatis (unlike naans, are made without yeast) are made out of Atta, which is a super fine ground whole wheat flour but I’ve used spelt flour because I had that one at home. I added some white sesame seeds on top of the chapatis and sprinkled it with a little bit of salt.
The Spelt Chapati is vegan (obviously), but also oil-free and yeast-free!
Serve it with …
When I published the 4-Ingredient Naan recipe I’ve been asked a lot if it would be possible to leave out the white flour and sub it with any other flour. Well yes, you can! It just needs a bit of adjustment of the flour-water-ratio and you’re good to go.
However, I found that chapati would be the more suitable name, as it contains no yeast and because of that needs less time to make it. I’ve let the dough rest for a bit, to make it easier to work with, but it’s still much quicker than waiting for the yeasty dough to rise.
Spelt Chapati - Simple Indian Flatbread
- 1/3 cup spelt flour
- 1/4 teaspoon salt + more to sprinkle above
- 2 tablespoons lukewarm water
- 1/2 teaspoon white sesame seeds (optional)
- Add the spelt flour in a big mixing bowl, add the salt and mix. Slowly add the water little by little until you can form a smooth dough. You might not even need all of the water given in the ingredients.
- Either mix and knead with your hands until a smooth dough forms or use a kitchen machine with a knead hook. (You may have to double or triple the amounts for a machine to work properly).
- Let the dough rest in the bowl covered by a clean kitchen towel for about half an hour.
- Divide the dough in two equally large parts and roll them out on a floured surface.
- You can sprinkle sesame seeds and a pinch of additional salt over the flatbreads and lightly roll the seeds into the dough with the rolling pin.
- Heat a crepe pan (or another really flat pan) super hot (as hot as possible).
- Place one chapati after another in the hot crepe pan and let it cook for about 1/2 a minute on each side.
- Serve & enjoy :)
Should you decide to give this simple spelt chapati a try I’d love to hear how it went! Write me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3