When I first got a sniff of this spelt (a traditional grain very closely related to wheat) flour, I immediately remembered the way wheat flour used to smell like. Long before it went from an occasional food item to an everyday staple.
Hybridization, genetic engineering and uses of toxic chemicals has improved the yield, but killed the flavour. This is why most chapatis nowadays don’t have any flavour. They are also less nutritious and they give me heartburn like nobody’s business.
That is why I am now only eating chapatis occasionally and I am using spelt wholemeal flour from Healthy U, Hilton branch or inside the big malls. Ksh 450 for regular, Ksh 550 for organic (grown without chemicals).
- Mix 2 cups of sifted spelt flour with 1 heaped tablespoon of virgin coconut oil, 1/3 teaspoon of sea salt and 2 tablespoons of honey or brown sugar.
- Mix well with a spoon first because the hot oil and honey can burn, about 2-3 minutes then start kneading with your hands. About 5 minutes.
- Cover with a cloth, let it sit for at least 2 hours, but ideally, overnight to get the best flavour.
- Make round shapes of the dough using your hands and then roll from there, on a floured surface.
- Heat pan, add sunflower oil or coconut oil, cook chapati on low heat, about 4-5 minutes per side. If you are making many, use high heat and place them in a kitchen towel, inside a hot pot to let them finish cooking with the residual heat for a little longer than the ones on low heat. Enjoy.