Click-click-click-click-click! Then again, and yet again. Suddenly, I heard a strange, rapid noise. I was feeling a little daydreamy, glad to have time to wander through the woods with the dog before dinner.īeneath a spot full of vine maples, I waited while the dog finished sniffing a deer fern. 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.The other day around dusk, I was standing on a trail behind our house. 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. Well yes, you can! It just needs a bit of adjustment of the flour-water-ratio and you’re good to go. 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. It was the perfect addition to Dal Makhani, but would be awesome for many other curries as well like Palak Tofu (or the quick and dirty version) or a Falafel Curry. The Spelt Chapati is vegan (obviously), but also oil-free and yeast-free! Serve it with … I added some white sesame seeds on top of the chapatis and sprinkled it with a little bit of salt. 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 love all kinds of Indian curries and of course, there’s no curry for me without a naan or other Indian flatbread. It’s an Indian flatbread, with basic ingredients, baked in a hot pan. Recipe for an easy-to-make and delicious Spelt Chapati.
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