Indo-German Chapati – Recipe for Indian Bread with Rye, Spelt and Oat Flour – 19 Sep 15


You already know that our Ayurvedic Restaurant will offer German bakery items like bread, cake and more. That’s how we have been using different kinds of flour in our kitchen lately and have also started experimenting with these non-Indian flour types in very Indian dishes. For example the very basic bread that we eat here, chapati, also called roti, made not only with wheat flour but with a mix of spelt, oat, rye and wheat flour! It tastes great – and is definitely healthier than a simple wheat chapati.

Indo-German Chapati – Indian Bread with Rye, Spelt and Oat Flour

Try this new combination for your regular roti – or a new way of baking bread, flat, quick and super tasty!

How long does it take to prepare Indo-German Chapati?

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25 g Oat Flour
25 g Spelt Flour
20 g Wheat Flour
15 g Rye Flour
50 ml Water

Salt according to taste

How to prepare Indo-German Chapati

The preparation of these roti is very easy. Mix the different flour together and add some salt. Slowly mix the water into the flour and start kneading.

This part is particularly important. Kneading the dough well will make a soft roti that will be easy to roll. You should knead for approximately five minutes and then separate the dough into six or seven pieces, depending on how big your chapatis should be.

Now you get to rolling out the first one: take one part of the dough and roll it in between your hands to make a ball. Now you dip that dough into wheat flour, to coat it from all sides. This will prevent the dough from sticking to your rolling pin. Spread a little bit of flour on a flat surface and then start rolling out the chapatis. It is good if they get round but even if not, you can just make any shape you like.

Heat up a pan. When it is hot, place the first chapati on it and let it get backed on medium heat. Once the upper side is getting dry and the lower side is getting darker, there are two options which depend on the question whether you have a gas stove or not. If you do, turn on a flame and with tongs take the chapati off the pan and onto the flame. You need to turn the chapati and thus bake it from every side and spot, keeping it from burning.

If you don’t have a gas flame, you can also bake it in the pan. Once the upper side is dry, turn the roti around. Let the side which is down now get baked as well. You will have to repeat the turning several times. In about four minutes, your roti should be ready! Once you have some practice, you can make two roti on two pans simultaneously.

This Indian flat bread tastes best when it is fresh, so you can prepare the dough and bake it just before serving it with rice, vegetables and lentils.


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