Chapati Crackers

Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.

The making of chapati crackers was something of a fluke one time while I was making chapati pizza. I put just the chapati pizza crust in the oven without the toppings, and it got left in the oven for too long! That happy happenstance led to more household requests to make chapati crackers. So here we are!

Since it’s winter, I thought of adding some heating spices to the crackers this time, like black peppercorns, turmeric, thyme or rosemary or oregano, with some fennel seeds to balance out the heat. Sesame seed ones we like around here. Next time I may add fenugreek seeds; fenugreek helps with fat metabolism, or kalunji seeds (black seeds) for hormonal balance. The sky’s the limit!

Crackers go so well with soups, or even simply spreading butter or ghee on them is tasty and balances their drying quality. This batch of chapati crackers is to have with a hearty vegan lentil stew which I was experimenting with today for an upcoming cooking class next week. As part of a Seasonal Workshop 4-class webinar I lead, we cook and discover the health benefits of vegetarian, Ayurvedic inspired meals. You are invited to join and try out the winter workshop series. Book your spot and use code winter24.

Chapati Crackers

Yields: Two 10-12 inch crackers
Prep Time: 10 minutes
Baking Time: 10-12 minutes or until golden brown

ingredients

1 ¼ cups + 2 tsps more all-purpose einkorn flour, or all-purpose flour
¼ - ½ tsp salt to suit your taste
⅓ cup water
2 tsps olive oil
2 tsps fresh thyme or rosemary or ⅔ tsp dried (optional)
½ tsp ground fennel (optional)
⅛ tsp ground black peppercorns (optional)
⅛ tsp turmeric (optional)

* einkorn is an ancient non-hybridized wheat, low on the gluten index

INSTRUCTIONS

Preheat oven to 350°F / 188°C.
Combine all the ingredients to make a dough, and knead the dough well for about 5 minutes.
Divide dough into 2 balls.
Roll out the dough right on your parchment covered cookie sheet with a small or medium size rolling pin, dusted with some flour, .
Bake for 10-12 minutes, or until golden brown. Take them out of the oven.
Let sit for a few minutes on a rack, then crack into pieces. With this batch pictured here, I may have not rolled the centre as thin as the outer edges, so the centre did not crack as crispy as the outer part, but we all loved it anyway.

Serve with your favourite soup, or try it with this hearty vegan lentil stew.