Organic Thanksgiving Chapati

 of the former Maharishi Ayurveda Health Center in Lancaster, Massachusetts

Yield: 8 chapatis


  • 2 cups organic wheat chapati flour
  • 1 Tbsp. melted ghee
  • ½ cup cool water
  • Chapati flour for dusting while rolling


  1. Sieve chapati flour in round bowl (if using a food processor, add flour and ghee, start mixing, add water slowly).
  2. Work until smooth. If sticky, add a few spoons of flour.
  3. If dry and cracking, add only a few drops of water at a time (your finger should come out clean when pressed into the dough).
  4. Set aside, covered with a moist cloth or wrap, 10 minutes.
  5. Separate dough into 8-10 one-inch balls. Roll each ball into four-inch, thin flat breads. Dust with only a few pinches of flour at a time. (The thinner they are, the faster they cook.)
  6. Heat chapati flat skillet (or any thick iron skillet) on medium heat.
  7. Cook first side until first bubble. Turn with flat, metal spatula.
  8. When bubbles start again, remove to a grill, over a direct flame, until it puffs. Turn again with tongs.
  9. When it puffs again, it is done.
  10. Keep on a warming plate, wrapped in a double cloth, in a serving tray.

IMPORTANT: Chapatis should be cooked just before serving.

An Ayurvedic Thanksgiving Feast