Chapati are an ideal accompaniment to an Ayurvedic meal or in the evening with a warming soup to reduce VATA.

What exactly is chapati?

Chapati is a flatbread that is preferably baked with wholemeal flour. It is baked in a pan without oil or fat. I like to use fine flour and not wholemeal flour. I am always trying out different flours, such as spelt flour, emmer flour and kamut flour. So far they have always turned out well.

Where do chapati come from?

Chapati originally come from North India and have made their way around the world. They are part of every Indian meal and have a delicate, soft flavour and are very easy to make yourself with just a few ingredients.

What do chapati have to do with Ayurveda?

Ayurveda has its roots in India and therefore also influences the cuisine, which is why chapati is often associated with Ayurvedic cuisine. However, Ayurveda is at home all over the world and cannot simply be equated with Indian food. The Ayurvedic philosophy can be applied to any cuisine and if you browse through my recipes, you will find recipes from all over the world that are harmonious and Ayurvedically rounded.

What do chapati go with?

I particularly like chapati with soups of all kinds. They are lighter than sourdough bread and fill the stomach sufficiently in the evening without weighing you down. Chapati can also be wonderfully filled with all kinds of sauces and baked just as well in a casserole dish in the oven. There are no limits to your creativity. I like to brush the chapati with ghee, which gives them a slightly nutty flavour. Ghee is particularly good for reducing VATA and PITTA dosha. You can find more information on the doshas here.