PART FOUR: UNIT 19 KNEADING, ROLLING AND COOKING CHAPATI
Sadhana of the Bread approximately two hours i . ou may invite family members and friends to knead, roll and cook chapati while you chant Vedic mantras or sing songs of your own traditions.
SET UP INSTRUCTIONS
Chapati is the most popular of all Vedic breads. This simple recipe is traditionally Ingredients: made from atta, a finely milled wheat flour, although barley, buckwheat, spelt, soy, or corn flours may also be used in equal quantity. The chapati is baked on a hot • 4 cups whole wheat or spelt flour (atta) (place flour in a stainless steel bowl) griddle, called a tava, until it is three-fourths cooked, with light brown spots and • 3/4 cup warm water small pockets of air on the surface. Then it is held with tongs over an open gas flame, where it swells into a balloon. Utensils: It takes practice to achieve the proper consistency in your dough, and to roll out a 1 stainless steel saucepan (filled with warm water) perfectly round and thin chapati. As your chapati skills grow, so would your • patience. It is a delight to watch the light, delicate bread swell into a balloon over • 2 small stainless steel basins the open fire on your stove. Your first batch of chapati may be all sorts of odd • 2 wooden boards (for rolling chapatis) shapes and sizes, and it might not puff up. You will be amazed by how effortless • 2 rolling pins this wonderful sadhana becomes after just a few tries. Encourage the children in your family to help knead and roll out the chapati dough. This is a marvelous • 1 unbleached, damp cotton bread cloth (to cover dough while it sits) practice for the family to do together. • 1 unbleached cotton bread cloth (used in hands to flap chapatis)
• A tray with unbleached bread cloth (for cooked chapatis) To start your sadhana, wash your hands and knead dough for bread or chapati from freshly ground flour. Feel the texture of the dough as you knead your energy into it. Be mindful of the touch, sights, sounds, and smell of the bread as it passes Cooking Directions: Chapati-Making (all types – serves 4) through all the phases of its preparation. Then marvel at its delicious taste.
96 © 1981 - 2014 Wise Earth School of Ayurveda, Ltd. All rights reserved. * Kapha types: substitute either barley or rye flour for whole wheat flour.
Pour the flour into a large mixing bowl and work it with your fingers. Add half the water to knead the dough for 5 minutes. Add the remaining water and continue to knead for an additional 5 minutes. Cover with a clean, damp breadcloth and let stand for 10 minutes. (When preparing chapatis at home, you may let dough stand for up to two hours). Use freshly ground flour whenever possible. Afterward, divide dough into 10 small, even pieces.
Lightly flour a clean table surface and, using a rolling pin, carefully roll out each piece into a thin round patty. Preheat a griddle (tava) and cook the chapati for 1 minute on each side over medium heat. Do not use oil on the skillet. Remove with tongs and place the chapati directly over an open flame until it swells. Disregard this step at home if an open flame is not available. Place in a clean breadcloth and flap with both hands to maintain the chapati’s soft texture. Serve hot.
Food Offering & Food Sampling: Offer food to the fire at this juncture while reciting the Prayer of Gratitude (Brah- marpanam). Do not taste or sample the food before it is offered to the fire. Alternatively, you may use a prayer from your own culture or tradition.
97 © 1981 - 2014 Wise Earth School of Ayurveda, Ltd. All rights reserved.