Season
All Year
Occasions
All meals
Estimated
Time
20 min

Buckwheat
Chapati.

Ingredients for 1 serving
2–3 tbsp
 Buckwheat flour
½ tbsp
Flaxseed flour
1 tsp
Sesame oil
little
Rock salt
little
Water
little
Black cumin
  1. Mix all the ingredients in a bowl with a spoon/spatula and add as much water, as it forms a thick, sticky batter. Consistency should be like: hard to stir.

  2. Let batter set for 10–30 min.

  3. Heat a coated pan over high/medium heat.

  4. When pan is ready, with a spatula spread half or ⅓ of batter into it. Spread evenly and if still liquid sprinkle some black cumin on top.

  5. Wait until batter is firm and turn over with a thin spatula. Press the chapati into the pan, so it stays flat and the bottom face is touching the pan evenly. Maybe they form some bubbles. I like to press them down.

  6. Set aside when brown enough. I do not keep them warm. If desired, you can put a lid on it, or place them in the preheated oven.

  7. Then repeat with the rest of the batter. It should give 2–3 chapatis.
How
to
 The chapati is eaten, by tearing away medium size pieces and picking up the side dishes, or soup, with the piece in hand (like a shovel). Or they can be filled.
Combine with a soup (to get a full meal).

Combine with a vegetable (to get a full meal).