Spelt Rotis (Chapatis)

I have come a long way from the first

rotis I ever tried to make. I have to credit my sweet Didis and Chachis at the Okanagan Hindu Temple for teaching me how to make the perfect roti. At first they teased me about the variety of odd shapes that I turned out.  "Look, that one looks like India!", they would joke. Always welcome in their kitchen, and with much practice I would learn to turn out rotis just as good as they.

This is a variation using the ancient Spelt grain which imparts a sweet, nutty flavour in the flat bread. Afterall, I like my bread as I like my friends, warm, sweet and nutty.                        

 

In a bowl mix 1 cup of whole wheat flour, 2 cups of spelt flour and a tsp of salt. Slowly add warm water while stirring with the hands to form a slightly sticky ball. Knead while sprinkling more spelt flour until the ball is soft but no longer sticky. Continue kneading for 5 minutes then place in a covered container to rest for 30 minutes.

When all accompanying dishes are ready, cut the dough into small pieces and roll into balls. Press flat in remaining flour to keep from sticking to the board. Roll out in gentle, even strokes until thin. Pat between hands to free the roti of remaining flour dust. 

Place on hot dawa and when you see small air pockets begin to form, quickly turn it over. Do not let it burn.

After 20-30 seconds, turn again and press gently with a soft cloth until the roti begins to puff up. The hot steam with cook the roti from inside and form two layers. Lightly brush with ghee if desired and keep in a hotbox or tea towels until ready to serve.