Indulge in the aromatic goodness of fennel-infused chapati, a versatile Ayurvedic delight perfect for balancing all doshas. Tailored with pittas in mind, this recipe combines the soothing essence of fennel seeds with nourishing wheat flour, offering a light and airy texture ideal for warmer seasons.
Step 1
In a spacious bowl, combine wheat flour, fennel seeds, and warm water until a cohesive dough forms.
Step 2
Divide the dough into 15 to 20 palm-sized balls. Roll each ball into thin circles using a rolling pin.
Step 3
Heat a griddle sprayed with coconut oil over medium heat. Cook the rolled-out chapati for 1 to 2 minutes per side, flipping with a spatula.
Step 4
Serve the chapati topped with ghee and a sprinkle of sea salt.
Seeking a twist? Substitute water with milk and infuse the dough with lemon zest and extra sea salt.
Elevate your chapati experience by incorporating ground cardamom or a pinch of saffron into the mix.
Opt for buckwheat flour instead of wheat, enhancing the dough with a teaspoon of minced fresh ginger.
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