Veggie Chapati

Lots of veggie juicing has been going on here, and I decided to get creative with the pulp, so I mixed it into a flatbread dough and voila!  Pink chapati.  Pulp included carrot, beet, cucumber, ginger, and kale.

  • 2 c veggie pulp
  • 2 1/2 c whole wheat flour (more if needed)
  • 1 c coconut flour
  • 1/2 c rice flour
  • 2-3 T ghee
  • 1 1/2 t mineral salt
  • 1/3 c coconut flakes
  • optional: fennel seeds, cumin seeds, other spices
  • water
  • extra flour for rolling
  • extra ghee for cooking

Mix dry ingredients together.  Add pulp, ghee, and enough water to knead into dough.  Separate into 1″ balls.  Flour a smooth surface and roll out balls of dough into thin flatbreads, 1/4″ thickness or less.  Put a bit of ghee into a pan and let it get hot (but don’t burn!).  Cook each chapati 1-2 mins on each side, adding a little more ghee to the pan when necessary.

Delicious served with ghee, pesto, chutney, hummus, or soups!



One thought on “Veggie Chapati

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s