Hello everybody I am happy to see so many views for this particular recipe every single day from different corners of the world but absolutely no feedback.A humble request, I am very interested in learning about your experience good or bad while making this recipe so do share your thoughts.The blogs like these are truely labour of love for the writers so sincere input from viewers is much appreciated.
A great delicious substitute for a whole wheat chapatti or flat bread .This dough tends to be a little sticky but I am very happy after 6-8 attempts the quinoa chapati puffed up , truly a EUREKA moment . Simple achievement, simple pleasures!!! Life sure is beautiful.
- 3/4 cup quinoa flour
- 1/4 cup and a couple more tablespoons of water
- 1 tsp. Oil
- Little dry quinoa flour to roll the chapatis
- Little ghee or butter to apply on the chapatis
- Rolling pin
- Marble or wooden board
- Cast iron or non stick skillet
- Knead the dough adding little water at a time to the flour and rubbing it between your fingers.
- Continue to add the in small quantities till the dough starts to come together and is not very wet.
- The dough is ready when it starts to peel off your hands (quinoa flour is little sticky so you need to use the oil to get the flour off your hands)
- Make a round ball and let it sit for half an hour or more.
- Divide this dough into 6- 8 balls of equal size. Meanwhile heat a seasoned cast iron griddle or nonstick skillet.
- Roll the ball between both your palms and make a smooth ball (it would not be smooth like wheat flour dough as there is no gluten)
- Roll the ball in dry flour and with a rolling pin carefully roll it out an inch or two and carefully peel it off the board and roll it in dry flour again.
- Carefully continue to roll and repeat the above step till you have a circle of 3-4 inch diameter of even thickness. Use a spatula and carefully peel it off the board.
- Do not be disheartened if the chapati does not come off the board or tears while doing that. Few attempts are necessary before you get nice soft, smooth chapatis.
- Put the rolled chapati on the heated griddle ( it should be on medium heat )
- After 20 seconds or so when the chapati loses its wet look, turn it on the other side, let it cook for another 20 seconds and you small bubbles turn it again, if the chapati is rolled evenly and without any tears it will puff up (may puff up partly).
- Use a paper towel or a clean dish towel to press the thicker edges so that they are well cooked .
- Normally a traditional whole wheat chapati is cooked in the 3 steps described above but quinoa chapati needs to be turned more than few times before it is well cooked.
- Once cooked, you may apply butter or extra virgin olive oil, or ghee and wrap in a soft cheese cloth and so that they stay soft .