Isabgol Sunflower Seed Chapati

Makes twelve 6-inch chapati

Ingredients

1¼ cup sunflower seeds 1 tablespoon psyllium seed powder (Isabgol) 2 teaspoons baking powder 1 teaspoon sea salt ¼ cup flax meal 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 cup boiling water

Olive oil for hands and press

Special Equipment

Electric griddle or crepe pan. High-powered blender (Vitamix), tortilla press or rolling pin, parchment paper, liquid measuring cup

Directions

1. Set out a tortilla press with a piece of parchment paper folded in half to fit inside the press. Or, fold a piece of parchment paper in half and have a rolling pin ready. 2. Preheat a griddle, on medium high. Have a liquid measuring cup and a rubber spatula set out. 3. Have the water ready at a boil. (I turn my electric kettle on.) 4. Measure the vinegar out into a small dish and set aside. 5. Add the dry ingredients to a high-powered blender, blend into a flour, stopping before it becomes sunflower butter! (A few sunflower seed pieces are ok.) 6. Dump the flour into a mixing bowl, and quickly measure the boiling water, add the vinegar to the water and pour into the flour. Stir well with the rubber spatula, until the flour is mixed into the liquid. It will make a choux paste like dough.

Using a tortilla press

1. Oil your hands and divide the dough, evenly, into 12 balls. Open the piece of parchment paper and rub oil onto it. Lay a ball between the oiled parchment paper, between the two sides of the tortilla press, and press. 2. Open the parchment paper, flip the chapati so it’s laying on your open hand and peel off the parchment paper from its other side. Lay the chapati on the hot griddle. Immediately press the next chapati in the same way. Usually, a griddle will hold three chapatis at a time. 3. Cook for 3 minutes on one side, flip and cook for another 2 minutes. Stack them on a plate and let them firm before eating.

Using a rolling pin

1. Oil your hands and divide the dough, evenly, into 12 balls. Open the piece of parchment paper and rub oil onto it. Lay a ball between the oiled parchment paper, and roll in all directions until it’s about 6 inches in diameter. 2. Open the parchment paper, flip the chapati so it’s laying on your open hand and peel off the parchment paper from its other side. Lay the chapati on the hot griddle. Immediately press the next chapati in the same way. Usually, a griddle will hold three chapatis at a time. 3. Cook for 3 minutes on one side, flip and cook for another 2 minutes. Stack them on a plate and let them firm before eating.

"These chapati are delicious, flexible, store well, are grain-free, prebiotic, high fiber and once you get the hang of them— easy to make. They keep well and are even better reheated on a griddle. It’s possible to pre-grind the dry ingredients and refrigerate or freeze them, and then it’s just a matter of adding the liquid, pressing and cooking the chapatis. Psyllium seed is a high fiber food, so it’s important to drink liquid with the chapati." –Sidonie