Today we make another favourite of mine - spelt chapati.

Chapati is a type of Indian flatbread, usually made from wheat, but here we are using a more ancient grain that tends to be easier to digest - spelt.

I had a lot of fun recording this video, enjoyed hanging out and talking as we make this recipe - I actually forgot to include salt in the dough in the recipe (see recipe below) and usually I might've recorded it again, but as I said, I had fun, and wanted to share this recording :)

You can also use other types of grain flour to make this recipe if you feel something suits your digestion better, or if you don't have access to spelt flour. Millet flour or rye flour could also be a good alternative, although you will likely have to slightly adjust the water to flour ratio to find what's optimal for your chosen flour.

Recipe is as follows:

250g spelt flour

160g boiling water

1.5-2 tsps salt

Whilst boiling your water, weigh the spelt flour and add it to a large bowl with the salt. Once the water is boiled, add the 160g of water to the dough, and with a fork or another utensil, give it a little mix, then let the hot water sit with the flour until it's cool enough to touch.

From there, thoroughly need/mix the dough for 5-10 minutes. You can then make the chapatis (like I did), or leave it to sit for 30-60 minutes for a slightly better consistency.

Break off roughly golf ball sized pieces of dough, roll it into a ball. Add some flour to your worktop so stop it from sticking.

Use something to press/flatten the ball into a disc, then use a rolling pin to roll the dough into your thin flatbread (you can experiment with different thickness to find what you like most).

From there, heat & oil your pan (if necessary), then add the chapati and cook until the first side starts to brown. Flip, and cook a little longer on the other side until you see some colour.

You can cook the chapati for more or less time depending on if you want the flatbread soft, or hard. Soft is more like a wrap (classic chapati), whilst cooking it longer makes a more firm/hard flatbread.

It took me a few times to get comfortable making the chapatis properly, so don't worry if it doesn't come out perfect the first time - you'll get better each time you make them :)

Enjoy, and let me know how you get on!