Gluten Free Corn Chapatis

Tessa:  When I stopped eating wheat there some things I really missed and as a lover of Indian food chapatis were one of them. But you know the old saying when one door closes blah blah blah. Well, it’s true. The Modern Ayurvedic Cookbook  by Amrita Sondhi has a recipe for spelt chapatis and corn chapatis.  I can’t eat spelt either so you’ll have to buy the book to get that one but I will share the corn one with you!

1 cup ground corn flour

1/2 tspn salt

1 tbsp ghee (or olive oil)

1 tbsp plain yogurt

1/2 cup corn meal (cooked)

1/2 cup cold water (you might need more)

 In a large bowl, combine corn flour, salt, ghee and yogurt then mix. Add cooked cornmeal and mix again. Add water 1 tbsp. at a time and knead with your hands to form a dough. If too moist add more corn flour. If too dry add more water one tablespoon at a time. Divide dough into 6 evenly-sized balls. Rub hands with a little olive oil and on a lightly floured surface, shape balls into a 5 inch flat circles.

In a dry heavy bottomed non-stick frying pan on medium high heat, cook each chapati for 2 or 3 minutes on each side. Set aside in ovenproof dish. Repeat with remaining dough. If pan gets too hot reduce the heat. Experiment to determine optimal heat. Separate chapatis with wax paper and brush with ghee if you have to keep them warm in the oven before serving! Rip into them any time you’re ready! (Her vegetable curry is very nice you could try it with that!)