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
- 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.