Temp.
336 degrees
Sprouted
Flour Bread (for home baking)
(Makes 1 large or 2 small loaves)
3
cups organic sprouted flour ( any one of our range ).
3
cups organic white (or brown) flour .
2 eggs, lightly beaten
1 teaspoon sea salt
1/5 cup raw honey
2 teaspoons aluminum-free baking soda (or fresh yeast)
1/5 cup organic butter mixed with buttermilk, melted
•Mix
flour and buttermilk into a dough by hand, in electric stand
mixer or in food processor.
•Thoroughly blend in remaining ingredients.
•Pour into a well-buttered and floured loaf pan.
•Bake at 350 degrees for 1-1 ½ hours, or until
a toothpick comes outclean.
NOTE: You may need to experiment with oven temperatures and
time. We use a convection oven at 300 degrees for 50-55 minutes.
Some
other flavors:
Apricot Almond –Add 1 tablespoon almond extract, 1
teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional),
1/2 cup chopped organic, unsulfured apricots, and sprinkle
top of loaf with sliced, organic crispy almonds before baking.
Cinnamon
Raisin – Add 2 heaping tablespoons organic ground
cinnamon, 1 tablespoon vanilla, 1 teaspoon cinnamon oil
(optional), and 1 cup organic raisins.Lemon
Poppy
Seed – Add 1 1/2 tablespoons lemon flavoring, 1 teaspoon
vanilla, 1 tablespoon powdered organic lemon peel, 1 teaspoon
lemon oil (optional), 1 tablespoon organic poppy seeds
Rosemary
Walnut – Add 1 1/2 teaspoon ground organic rosemary,
1 1/2 teaspoon whole organic rosemary, and 1/2 teaspoon
ground organic sage. Sprinkle top of loaf with chopped,
organic crispy walnuts before baking.
Herb
Loaf – Add 1 1/2 teaspoons organic dill, 1 teaspoon
organic tarragon, 1/2 teaspoon each organic oregano, basil,
and thyme.
Pumpernickel
Bread (For Bread Machines)
Add all ingredients to bread pan in order given:
1-3/4 c. warm water
1-1/2 Tbsp. olive oil
2 Tbsp. Cane sugar
1-1/2 c. Breadlink Sprouted Rye Flour
2-1/2 c. Breadlink Sprouted Wheat or Spelt Flour
1/3 c. gluten
1/4 c. dry milk powder
1-2 Tbsp. caraway seeds
1-2 Tbsp. cocoa (more cocoa = darker colored bread)
1-1/2 tsp. salt
2 tsp. dry yeast
Add a little more water to dough as needed while it kneads.
Use Whole Wheat settings on machine.
Home
making a sourdough loaf "NO KNEAD BREAD" technique
Time:
About 1½ hours plus 14 to 20 hours’ rising
3
cups Breadlink Sprouted bread organic flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Wheat bran as needed.
1.
In a large bowl combine flour, yeast and salt. Add 1 5/8
cups water, and stir until blended; dough will be shaggy
and sticky. Cover bowl with plastic wrap. Let dough rest
at least 12 hours, preferably about 18, at warm room temperature.
2.
Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle
it with a little more flour and fold it over on itself once
or twice. Cover loosely with plastic wrap and let rest about
15 minutes.
3.
Using just enough flour to keep dough from sticking to work
surface or to your fingers, gently and quickly shape dough
into a ball. Generously coat a cotton towel (not terry cloth)
with flour, wheat bran or cornmeal; put dough seam side
down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2
hours. When it is ready, dough will be more than double
in size and will not readily spring back when poked with
a finger.
4.
At least a half-hour before dough is ready, heat oven to
450 degrees F. Put a 6- to 8-quart heavy covered pot (cast
iron, enamel, Pyrex or ceramic) in oven as it heats. When
dough is ready, carefully remove pot from oven. Slide your
hand under towel and turn dough over into pot, seam side
up; it may look like a mess, but that is O.K. Shake pan
once or twice if dough is unevenly distributed; it will
straighten out as it bakes. Cover with lid and bake 30 minutes,
then remove lid and bake another 15 to 30 minutes, until
loaf is beautifully browned. Cool on a rack.
Yield:
One 1½-pound loaf.
Sprouted
Rye Sourdough Bread
Bring to a boil:
1/2 c. milk, water or kefir milk
2 Tbsp. honey
1 Tbsp. butter
Let cool to lukewarm and mix in until dissolved.
1 1/2 tsp. active yeast
In
a large bowl, place:
2 c. Sprouted Rye sourdough starter
Add in yeast mix and whisk thoroughly.
Mix in until smooth:
1 c. Sprouted Wheat or Sprouted Spelt Flour
In
a small bowl, mix together:
1 Tbsp. Sucanat or Rapadura
1 tsp. salt
1 tsp. baking SODA
Sprinkle over batter and gently fold in.
Let sit for 30 minutes in a warm place, covered with a damp
cloth.
Stir into batter in 1/2 c. increments until too stiff to
continue:
1-1 1/2 c. Sprouted Wheat or Sprouted Spelt Flour
Turn out on floured board or countertop and knead until
dough is satiny and smooth, yet slightly tacky, adding flour
as needed.
Place in greased and floured loaf pan and let rise until
double in size
(about 1 hour). For a round loaf, place in a round casserole
dish or place on a cookie sheet (loaf will flatten out without
containment)
Bake at 375 for 20 minutes, then turn oven down to 325 and
bake for another 30-35 minutes or until loaf is golden and
sounds hollow when thumped.
Turn out on a rack or towel to cool. Rub top with butter
for a soft crust.
Crisp crust is yummy but won’t slice well.
Sprouted
Flour Bread (french recipe for home use)
Mix
in equal quantities sprouted flour and normal flour. Add 10%
corn (or potatoe flour) to compensate for the loss of glutten
in the sprouting. Add 25 gr / kg of fresh yeast + about 700
gr of water / kg of finish dry flour mix. Salt to taste (15gr
/ kg is the normal use). Proove at 25°C twice ( you "knock
it down" a first time ) Shape the bread in 350 gr loafs,
rise again and bake at 240° for 25 minutes. Do not forget
to put a water pan at the bottom of the oven while baking
as you need as much humidity as possible.
Everyday
Sprouted Bread (gluten added)
2 Tablespoons active dry yeast
Pinch sucanant or malted barley syrup
1 cup warm water
3/4 cup yogurt (plain) mixed with 1/4 cup luke warm water
1/2 cup malted barley syrup (can substitute honey)
3 to 4 Tablespoons butter (unsalted), melted, slightly cooled
6 to 7 cups mixed Summers sprouted flours:
4 c. sprouted spelt, 1 c. sprouted rye, and 2 c. sprouted
wheat
5 Tablespoons gluten
handful of corn meal
handful of sunflower seeds
handful of rolled oats
1 Tablespoon sea salt
1 egg
1. Combine yeast, water and a pinch of sweetener in bowl,
let stand until foamy.
2. Combine yogurt, malted barley syrup, slightly cooled
melted butter and egg in a mixing pitcher, set aside.
3. Combine flour(s), salt, corn meal, oats and sunflower
seeds in bowl.
4. Place half the flour in the mixer, add all liquids (yeast
and yogurt mix), blend medium speed 3 minutes until smooth.
5. Add the remaining flour in small amounts until bowl sides
are clean.
6. Empty mixer bowl on work surface and knead by hand until
ready.
7. Rise in greased bowl.
8. Grease bread pans with butter for a crisp, golden crust.
9. Bake at 375 for 30 to 40 minutes.
Yeasted Buttermilk Bread
4 cups spelt, kamut or hard winter wheat flour
1-1 1/2 cups buttermilk, warm
1/2 cup butter, melted
1/4 cup warm water
1 package dry yeast
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unbleached white flourThis is a good compromise bread
that can be sliced and used for sandwiches. Yeast is used,
but the flour is soaked in buttermilk first.
•Combine
flour, 1 cup buttermilk and butter in a food processor until
a ball forms. If dough is too thick, add more buttermilk,
but it should be thick enough to form a ball. Place in a bowl,
cover with a towel and leave in a warm place for 12-24 hours.
•Combine water, yeast and honey in a small bowl and
leave for 5 minutes or until it bubbles. Add salt and baking
soda and mix well. Place half the flour mixture, half the
yeast mixture and ½ cup unbleached white flour in a
food processor. Process until a smooth ball forms. Repeat
with the other half of dough, yeast mixture and white flour.
•Knead the two balls together briefly and place in a
buttered bowl. Cover with a towel and let rise 2 hours, until
doubled in bulk.
•Punch down, cut the dough in half and process each
half in a food processor for
30 seconds each.
•Form into loaves and place in buttered loaf pans (preferably
stoneware). Cover with a towel and let rise 1-2 hours, until
doubled.
•Bake for 30 minutes at 350 degrees.
•Cool on racks.
Sprouted
Flour Sandwich Bread Recipe (Bread Machine)
1
1/2 cups warm water
1 1/2 teaspoons salt
1/4 to 1/2 cup honey (can use as little as 1 tablespoon)
3 tablespoons vital gluten (optional)
4 cups sprouted flour
1 packet dry active yeast•Add all ingredients to bread
machine in order listed.
•Set
machine on wheat/light/1.5-lb loaf.
5 cups organic sprouted flour
2 1/4 cups organic whole buttermilk or yogurt
1/2 cup organic unsalted butter, melted
1 tablespoon aluminum-free baking powder
2 teaspoon sea salt•Place flour and buttermilk in stand
mixer and blend until slightly stiff dough forms. Add melted
butter, baking powder, salt, and flavoring (see below). Blend
well.
•Taking a fourth of the dough at a time, roll out to
about 1/8 inch thickness on a floured surface.
•Using a knife or pizza wheel, cut crackers into squares.
•Place close together on a lightly buttered baking sheet
and place in oven on lowest possible temperature (around 150-200
degrees).
•Leave in until completely dried (several hours). Will
be crispy and yummy.
•For older ovens, if your lowest temp is 200 degrees,
prop door open very slightly (less than 1 inch) and dry at
least over night.
•Food dehydrators work great, too, as well as a wonderful
sunny day as long as you cover your crackers to keep bugs
and dust away.
Variations:
Rosemary/Walnut – to basic recipe add 2 rounded tablespoons
of ground rosemary, 1 tbsp. dried rosemary leaves, and 1/4
tsp. of walnut oil.
Sesame/Poppy
Seed – add 2 Tbsp. each of Sesame and Poppy Seeds.
Cinnamon
– add 4 Tbsp. ground cinnamon, 1/2 tsp. cinnamon oil,
and 3/4 cup sucanat or rapadura.Cracked Pepper – add
2 Tbsp. of cracked black, green, or pink peppercorns.
Herbed
– add 1 1/2 Tbsp. dried dill, 1 tsp. each basil, thyme,
oregano, and tarragon.
Cookies
& Biscuits 
Sprouted
Flour Brownies
3 cups organic sprouted flour
2 cups organic buttermilk
12 tablespoons organic butter, softened
1 1/2 cups organic sucanat (can substitute rapadura or organic
sugar)
4 eggs, lightly beaten
1 tablespoon vanilla
1 tablespoon chocolate extract (optional)
1 tablespoon aluminum-free baking powder
1 teaspoon sea salt
3/4 cup organic cocoa powder (can substitute carob powder)
Crispy pecans or walnuts, chopped
•Mix
sprouted flour and buttermilk into a dough by hand, in electric
stand mixer or in food processor. Set dough aside.
•Place softened butter and sucanat in large bowl or
bowl of electric stand mixer and cream. Add eggs, vanilla
and chocolate extract.
•Blend well.
•Add baking powder, salt and cocoa powder and mix well.
•Pull dough into small pieces and add to bowl. Blend
all well.
•Spoon batter into a 9x13 Pyrex dish that has been buttered
and floured.
•Sprinkle top generously with chopped nuts.
•Bake in a 350 degree oven for about an hour or until
a toothpick comes out clean.
NOTE: You may need to experiment with oven temperatures and
time. We use a convection oven at 300 degrees for 50-55 minutes.
COOKIES
In
a mixing bowl whisk together:
3/4 c. Breadlink Sprouted Spelt Flour
1/4 tsp. baking soda 1/4 tsp. baking powder
1/4 tsp. sea salt
Add and mix well:
1/2 c. soft butter or ghee
1/2 c. hazelnut butter
1/2 c. maple syrup
2 large eggs 1 tsp. vanilla extract
Add and mix well:
1 c. organic dried cranberries
1 c. chopped organic dried ginger
3/4 c. organic quinoa flakes
2/3 c. organic shredded coconut
1/2 c. chopped organic hazelnuts
Drop by teaspoonful onto a greased cookie sheet.
Bake at 350 for 12 minutes. Remove immediately & cool
on rack.
Sprouted
Flour Biscuits
3 ½ cups organic sprouted flour
2 cups whole organic buttermilk (maybe a little less)
4 T. organic butter or lard, melted
1 ½ tsps. sea salt
2 tsps. aluminum-free baking soda•Mix sprouted flour
with buttermilk by hand, in electric stand mixer or food processor.
•Add
remaining ingredients and blend until smooth dough forms.
Do not overwork the dough.
•Remove dough to a well-floured pastry cloth or table
sprinkled with additional sprouted flour to prevent sticking.
•Flour rolling pin. Roll dough to about 3/4-1 inch thickness.
•Cut biscuits with a biscuit cutter or glass and place
on a buttered baking sheet.
•Bake at 350 degrees for about 40 minutes or at 300
degrees for about 20 minutes if using a convection oven.
Julie's
Pancakes
2 cups whole grain flour (spelt or wheat)
2 cups buttermilk, kefir or yogurt
2 eggs, lightly beaten
½ teaspoon sea salt & 1 teaspoon baking soda
2 tablespoons melted organic butter•Soak whole grain
flour in buttermilk, kefir or yogurt in a warm place for 12
to 24 hours. (Those with milk allergies may use 2 cups filtered
water plus 2 tablespoons whey, lemon juice or vinegar in place
of undiluted buttermilk, kefir or yogurt.)
•Stir
in other ingredients and thin to desired consistency with
water.
•Cook on a hot, oiled griddle or in a cast-iron skillet.
These pancakes cook more slowly than unsoaked flour or white
flour pancakes.The texture will be chewy and the taste pleasantly
sour.
•Serve with melted butter and maple or sorghum syrup,
raw honey, berry syrup, or apricot butter.
NOTE: When using sprouted flour, it’s not necessary
to soak flour in buttermilk, but will add to leavening and
taste.
Sprouted
Flour Muffins
(Makes 2-2 1/2 dozen muffins) 4 organic or free-range eggs,
lightly beaten
2 cups organic sucanat (can use rapadura, organic sugar, or
maple sugar)
2 teaspoon aluminum-free baking soda
1 cup cold-pressed extra virgin olive oil
2 cups organic whole buttermilk
Preferred variation ingredients (see below)
2 cups organic sprouted flour
3 cups organic oat bran
2 cups organic wheat bran
1 cup organic flax meal
2 tablespoon aluminum-free baking powder
1 teaspoon sea salt•Place eggs in large bowl and lightly
beat.
•Add
sucanat and baking soda and mix well.
•Add olive oil and mix well.
•Add buttermilk and variation ingredients. Mix well.
•Add remaining ingredients and blend well.
•Line muffin pans with parchment liners and scoop batter
evenly into liners (a large ice cream scoop works great).
•Bake at 350 approximately 40 minutes or until toothpick
comes out clean.
NOTE: In a convection oven, bake at 300 degrees for about
27-30 minutes.
Our
favorite variations:
Orange Cranberry – 4 organic oranges (not navel) pureed
in food processor, peel and all; 2 cups organic sweetened
cranberries.
Marathon
– 4 large or 5 small bananas mashed with 1 cup pureed
dried plums, and 1 cup chopped walnuts.
Sunshine
– 1 15 oz. can organic crushed pineapple, 2 cups grated
organic carrots, 2 tablespoon ground organic ginger.
SCONES
Whisk
together:
3/4 c. Sprouted Spelt or Sprouted Wheat Flour
1/4 c. tapioca flour
3 Tbsp. pure canne sugar
2 tsp. baking powder
1/4 tsp. cinnamon
Cut in (with a pastry blade or two knives):
3 Tbsp. cold butter
Add and stir until evenly dispersed:
1/2 c. currants or chopped raisins
1/2 c. chopped walnuts or pecans
Whip together:
1/3 c. liquid (water, diluted sour cream, juice or whatever!)
1 egg
Add liquid to flour and lightly mix.
Pour
into a greased and floured scone pan or pat into an inch thick
circle and cut across dough making 6 or 8 wedges.
Bake at 400 for 15 minutes or until lightly brown.
Sprouted
Spelt Crackers
Whip together to mix and lighten:
2 c. Breadlink Sprouted Spelt Flour
1 1/2 tsp. onion or garlic powder
1/2 tsp. salt
Cut in with a pastry cutter or two knives:
1 stick cold or frozen butter
When mix resembles coarse crumbs, add in 6-8 Tbsp. cold water
and knead with your hands until you form a dough ball.
Divide in two and roll out until 1/8' thick. Add flour to
board and mix as needed.
Place on cookie sheet and cut into 1 inch squares.
Prick with fork. Sprinkle with salt or paprika.
Bake at 425 for 8-10 minutes or until lightly browned.
Variations: add other seasonings (dill, thyme, cayenne) or
add red or green chili flakes or sprinkle with sesame seeds
and roll them into the dough.
Pastas
SOURDOUGH
PASTA
INGREDIENTS
- Makes 1-2 serves.
•1
cup Spelt flour.
•1/8 teaspoon Celtic sea salt.
•10 grams (2 teaspoons) lard.
•1/4 cup sourdough starter.
•Kefir whey or water.
•Olive oil.
INSTRUCTIONS
: In a bowl mix the flour and salt, then finger in the lard.
Add the starter and enough kefir whey or water to make a heavy
dough. Knead for a few minutes, wrap in baking paper and put
aside to prove for 8-24 hours.
Just
before you are ready to make the pasta, knead the dough then
roll out with a baking pin to about 2mm thick. Cut the dough
into narrow strips with a sharp knife, or into pieces to make
your favourite pasta shapes. You may cook the pasta immediately
or put it aside to dry and cook later. A clothes rack makes
a useful frame to hang strips of pasta.
Cook
the pasta in vigorously boiling water for 5 minutes, then
strain before returning to the saucepan and tossing with a
teaspoon of olive oil. Serve with your favourite toppings.
Homemade
Sprouted Whole Wheat Pasta
Ingredients:
•3
cups freshly ground sprouted whole wheat flour
•1 c whole wheat pastry flour
•5 eggs
•2 tablespoons high quality cold pressed extra virgin
olive oil
•Spinach/Carrot juice (freshly juiced)
Pinch sea salt
Directions:
On
a clean surface, make a mound of the 3 cups of sprouted
whole wheat flour and 1 cup whole wheat pastry flour. Make
an indentation in the mound and start adding eggs. You will
have to get your hands messy for this!
Mixing
: Add all eggs, oil and 1 tablespoon juice (if using) and
then use a fork to carefully break the eggs and do an initial
mix of the eggs. Now, with your fingers, start mixing in
the flour without knocking down the walls. Just take your
time. Once the dough is together enough to knead, knead
it like bread dough for 5 minutes to incorporate. This is
the time when you will likely need to add more liquid. I
added the spinach carrot juice until the ball came together
and was not hard or overtly dry. It took about 4 ounces.
Resting
: Once the dough has come together, put in a plastic baggie,
seal, and allow to rest for 30 minutes to 2 hours, depending
on what your day is like.
Portioned
: After resting, portion out some balls that equal about
the amount that you think you want for your lasagna sheets.
You can make any sort of pasta you wish.
Rolling
out : Roll out sheets on a lightly floured board.
Drying
: Hang up sheets and allow to dry until a bit stiff. Store
in the refrigerator until use. I suggest using it as soon
as possible as this flour has all of it’s oils and
germ, not meant for super long term storage.
When
ready to use, do not boil for long and do it right before
you assemble your lasagna.
Others
Sprouted
Flour Pie Crust
(Makes dough enough for 1 8-inch fluted pie.) 1 cup organic
sprouted flour (Sifted sprouted flour makes a flakier crust)
1/4 teaspoon sea salt
1/3 cup cold organic butter
1 tablespoon whole organic or raw milk
2 tablespoons filtered water
•In
a bowl, stir together sprouted flour and salt.
•Using a pastry cutter or fork, cut butter into flour
and blend until mixture resembles
coarse crumbs.
•Add liquid to crumb mixture. Dough will still be crumbly.
•On a lightly floured surface, knead until dough is
smooth, adding a little flour as needed to prevent sticking.
Sprouted
Flour Pizza Crust
1 1/8 cups water
3 tablespoons olive oil
3 cups sprouted flour
2 tablespoon vital gluten (optional)
1 1/2 teaspoons sea salt
1 1/2 teaspoons honey
1 packet dry active yeast
2 tablespoon dried herbs of choice (optional)•Place
all ingredients in a large bowl or food processor and mix
well.
•Remove
the dough from the bowl and knead it into a ball on a lightly
floured surface.
•Coat the bowl with olive oil; place the dough back
in the bowl and turn it once to coat with oil.
•Cover the bowl with a dish towel and let it stand for
30 minutes or until the dough doubles in size.
•Place it on a greased baking pan and add your toppings.
•Bake 8-12 minutes at 500 degrees.
Sprouted
Flour Tortillas
Whisk together:
1 1/3 c. Sprouted Spelt Flour
2/3 c. tapioca flour
2 tsp. baking powder
pinch of salt
In a cup or glass, mix well:
10 Tbsp. water
4 Tbsp. grapeseed oil
Add oil mix to flour, mix well, then knead for several minutes.
You may need to add a tsp. or more water as you work the dough.
Divide dough into six to eight balls. Pat into rounds and
roll out with a rolling pin to make 6-8 inch tortillas. (It
helps to rub oil on your hands when you handle the dough.)
Cook on a hot, oil-free griddle or cast iron pan for 1-2 minutes.
Flip and cook other side.
Wrap cooked tortillas in a damp towel to soften. Store in
plastic bags.
Makes six thick or eight thin tortillas.
SPROUTED
CRACKERS
5 cups organic sprouted flour
2 1/4 cups organic whole buttermilk or yogurt
1/2 cup organic unsalted butter, melted
1 tablespoon aluminum-free baking powder
2 teaspoon sea salt
•Place
flour and buttermilk in stand mixer and blend until slightly
stiff dough forms. Add melted butter, baking powder, salt,
and flavoring (see below). Blend well.
•Taking a fourth of the dough at a time, roll out to
about 1/8 inch thickness on a floured surface.
•Using a knife or pizza wheel, cut crackers into squares.
•Place close together on a lightly buttered baking sheet
and place in oven on lowest possible temperature (around 150-200
degrees).
•Leave in until completely dried (several hours). Will
be crispy and yummy.
•For older ovens, if your lowest temp is 200 degrees,
prop door open very slightly (less than 1 inch) and dry at
least over night.
•Food dehydrators work great, too, as well as a wonderful
sunny day as long as you cover your crackers to keep bugs
and dust away.
Chapatis
– Indian Flat Bread with Sprouted Grain
Traditional
Indian Flat bread is made with a mixture of hard whole wheat
and soft whole wheat flour “atta”. In this recipe
to make it more diabetic friendly. We are using half hard
wheat flour and half whole wheat flour that has been sprouted,
dried and milled. When grain has been sprouted the gluten
is eaten by the sprouts and converted into maltose. Maltose
has a very low glycemic index and is absorbed very slowly
into the blood stream making it safe for a diabetic. You can
try making this recipe with all sprouted grain flour but I
seem to get a better texture using a mixture of sprouted grain
and hard wheat flour.
Ingredients
:
14 ounces hard whole wheat flour
14
ounces sprouted hard whole wheat flour
1
cup yogurt
1
1/4 cups water
teaspoon
salt or to taste
Mix
flour with salt. Add yogurt to flour. Slowly add water.
You don’t want to add too much water. After kneading
your dough should be the consistency of play-dough, smooth
and elastic. You can knead the dough by hand or in a food
processor with a chopper blade attached.
After
the dough is needed place in an air tight container; you
do not want the dough to dry out.
Let
the dough rest on the counter for a few hours.
When
you are ready to make the bread heat a cast iron skillet
to medium low heat. On a separate burner place a cake cooling
rack on top. Heat that burner to high. Take a golf ball
size of dough and roll it into a ball in your hand. Flatten
the dough and roll it out into a circle about 4 inches in
diameter. Place the dough onto the cast iorn skillet. Heat
just until the dough looks like it is starting to dry out.
Flip it over and repeat. Using tongs or a spatula place
the dough on the cooling rack above the burner turned to
high heat. The combination of the high heat and the steam
inside the chapati dough will make the chapati puff. Let
it puff halfway and then flip it over and continue to let
it puff. Be careful not to burn it! Remove from heat top
with butter or enjoy plain. Serve immediately.
Tips:
The key to making a successful Chapati is to not let the dough
dry out. This means to make sure that you keep the dough covered
and only roll out one chapati at a time. To ease the process
of making chapatis you can buy chapati presses. You simple
need to spray the press with a little olive oil and press.
Chapati is then ready to be cooked
