The first time I started making or learning how to prepare and roll chapati was in 2017. I was living and working at a meditation center in Sacramento called the Lotus Garden Meditation Center. If you haven't been I highly recommend you pay them a visit sometime. It's one of the most beautiful and serene places I have ever lived.

The owner of the center Uddhava dasi taught me many little tricks and skills and of course she taught me about meditation. She is a wonderful person to learn from and best of all she taught me how to make chapati for the first time.

One of my favorite tasks was preparing lunch for the volunteers at the center. Often this comprised of a simple Lentil dahl with rice or steamed veggies and every so often Chapati. If Uddhava dasi helped me we could really make a bunch all at once, one person rolls and the other cooks and then you can store these on the counter for up to 3-4 days in a ziplock bag.

This recipe is simple but the rolling of the dough is what makes them time consuming and artful as well. You may find yourself going into a trance like state trying to get them rolled out just so perfectly ready to cook. Making them may be more work but the result is something wonderfully homemade and worth the effort.

Ingredients

• 1 cup whole wheat flour (I like stone ground)

• 1 cup all purpose flour

• 1 tsp of salt

• 2 tablespoons of ghee or olive oil

• 3/4 cup of warm water as needed

Method

1. In a large bowl combine flours and salt stir together. Then combine ghee or oil with flours add water stirring to combine with a wooden spoon or hands into a big uni ball of dough (flour and other ingredients feel well combined) .

Note: The dough should not feel sticky ad a little flour if you need to. But make sure to combine well with the dough.

If the dough feels tough I like to let it rest for a few mins while I prep my counter for rolling.

2.) Prepare a counter space for rolling. You will need a rolling pin, a flat surface and a little additional flour.

3.)Divide dough into 10-12 small balls and let sit.

Begin to roll balls flat on a floured surface with a rolling pin. You are going for something that is like a tortilla.

4.) Roll out all your chapati before cooking and place on a plate with a little dusting of flour on each chapati, to prevent sticking.

5.) Heat a cast iron skillet or non stick skillet to high get the pan hot before adding chapati (it should not stick to the pan) add non stick cooking spray if you need to. But you should not need to of the pan is hot enough. Cook on one side for 30 seconds to 1 min. You want to see puffing happening. Flip. Until cooked on both sides.

6.) I recommend you finish cooking them on a open flame to promote puffing while cooking.

Puffing makes them more light and airy and enjoyable to eat.

This is how I made chapati there are so many ways to prepare chapati and techniques this is simply how I made mine. Enjoy with Dahl or rice or as a wrap with veggies chapati is so versatile and delicious.