Prasādam recipe
Chapātī, the everyday flatbread
Chapātī takes the place of bread at the Vaishnava table and doubles as a spoon: you tear off a piece and use it to scoop up dāl or vegetables. Your first ones will be shaped like maps; it doesn’t matter, they taste the same.
Ingredients
- 2 cups fine wholemeal wheat flour (atta)
- About ¾ cup warm water
- ½ teaspoon salt
- Melted ghī or butter for brushing
- Flour for rolling
Method
- Mix the flour and salt. Add the water little by little until you have a soft dough that doesn’t stick to your hands.
- Knead for about eight minutes, until smooth and elastic. Cover with a damp cloth and leave to rest for 20 minutes.
- Divide the dough into ten balls. Flatten each one, dust it with flour and roll it out into a thin disc about 15 cm across.
- Heat a dry pan well. Cook the disc for about 30 seconds on each side, until bubbles and golden spots appear.
- With tongs, hold it for a few seconds directly over the flame on both sides so it puffs up. If you don’t have a gas flame, press it down in the pan with a clean folded cloth.
- Brush one side with ghī and keep it wrapped in a cloth while you make the rest.
If the dough resists when you roll it, let it rest for another ten minutes.
Before eating
In Vaishnava cooking you don’t taste the food while cooking: Krishna is the first to taste it. Serve a portion on a plate kept for Him, offer it and then share it. The steps are in How to offer it at home and the prayers in Mantras and prayers.