Chapati Cooking made easy, No more bread, No yeast, Quick easy flat breads

so today we’re going to cook two pattiescepat there’s a great art in our evaderwe have the word luck Sharna which meansa thousand different ways we’re notgoing to teach a thousand different waysjust one way but with many ideas of howto cook the perfect easy to digestdelicious djibouti here is the mix youcan see that we do wheat milletbuckwheat if you’re wheat sensitive youcan always forget the week but wheatholds it together very nicely this makesit very low gluten and just as you don’tcut like a pumpkin are neededsix months later or an apple or a portalso – flour is old and stale moderncivilization has become very advancedreally advanced so advanced that we caneat stale old rancid grains so grindyour own great get a flounderso on the internet you can get my freebook safe and unsafe carbohydrates sothese are considered safe carbohydratesbecause everything nature intended inthe grain is included so we grind thegrain fresh and it is delicious[Applause]we’re going to take a little detour atthe moment just a little detour and justshow you something which is fascinatingthese are organic oats let’s open up thepacket and so what it is is there’s theactual grain the actual oat seat andwhat we’re going to do this becausewe’re going to roll your oats freshthat’s nothing sweet even organic oatsesteemed 600 degrees of sterilizationyou can see them coming yet firstly rollokay so now for mixing the chapatis I’msorry I’m not much for measurements it’smore spontaneous and qualities and likethat so there’s the flour and what youdo with yogurt is very important becausewith yogurt it will last in the fridgefor a week with water only three days soyogurts very very good very nice so justyogurt and salt and we’ll also add a bitof water salt is to taste we use ourVedic sweet salt and some daiva verynice that was about oh that was a coupleof teaspoons so then we’ll mix it up andwe’ll put some water in and we’ll get anice dough going lovely dough the yogurtalso makes the chapati extra nutritiousthe big chapati eaters of India of theWarriors so chapatis are a good sourceof strength yeah need some more flour sothis will last in the fridge for a weekand generally the dough is fairly softyou don’t want it too too soft but youalso don’t want it too hard because youwant the Japan T’s to be nice and lightand you must remember that this freshflour will drink up the liquid over thenext five minutes okay so that’s afairly wet we’ve done a fairly wet flourwhich is very nice okay we’re allrolling okay you might think the drainwhoops you may think the grains not goodbut ancient civilizations were built ongrain you may go for non grain diet butunfortunately it will make you very sicklong-term human beings are meant to eatgrains and if you don’t eat grains otherthings are very acidic and unfortunatelythe urine would have more ammonia than acat so it’s not going to help you sothese grains are very substantial forstrength so this is the best use ofwhite flour is you’d simply dust theboard in white flour white organic flourof course we always try to use organicand so there you go so your dust theboard you oh we can heat the skilletget the skillet nice and hot an Indianskillet there’s a chapati rollingrolling around I cooked your pattiesalmost every night I do enjoy asourdough but there’s nothing likekeeping the chapati dough in the fridgeand there’s nothing like chapati andtomato avocado dress salad greens out ofthe gardenyou know vegetable you know butter andfor dessert a fresh crispy chapati leavethem what do you call itwith honey okay we’re gonna toss that onthere you can see that held togethernicely you can get these from Indianshop these type of skillets and ofcourse this is just heating upso Japan teas are very wonderful and youhave to remember that this is very lowgluten allergies is simply something wecouldn’t digest so this is making theyogurt the salt the breaking down thegluten making it very small makes itmore digestible the art is how to makethem nice and puffy that’s about itbetween one and a little bit extrathickness of a centimeter let’s go overand you can see how the little bubblesare forming that’s a very good signsee the little bubbles you do a gasstove is always better for parties youcan flip it a few times as you wish youcan see that that’s developing the wetdough now the heat is reacting with thewater in the dough and that’s why it’sfluffing up well you see that’s nice seea few little burns they’re lovelyhere you go in India they get a dampcloth and they press it down with a dampcloth I do that sometimesso now you put it straight under theflame and see what happens with a bit ofluck I said a little bit of luckthrow that over see that’s a lovelytoasted one try another one ah that’swhat we wanted there you go do yourscome up like that so that’s what Iwanted to show you that it’s not easybut took us three goes and I thinklooking to parties only for about thirtyyearslook at that you see the tears comingout now that’s a bit that is what youwant but that they’re nice but this isabsolutely gorgeous that’s it but that’sbeautiful with honey or with salad it’snot dough at all you see and it’s not alot that’s cause the gear containsmetabolic capacity firelet’s develop a whole that’s alrightthat’s a beautiful that’s anotherbeautiful chapati look at that uh-huhI’ve been blessed look at that