One of our favorite things to make is chapatis made from a whole wheat durum flour. In fact our love of this flat bread led us to get in touch with Rene, the Eastern Washington grain farmer who introduced us to emmer, an ancient precursor to the modern durum wheat. We are still using purchased durum wheat flour, which is naturally a golden yellow, but hope in a few months to be making these breads from our own emmer flour. Yesterday I made a spread using a homemade cream cheese, lots of fresh basil and rehydrated dried tomatoes (we don’t have any ripe tomatoes,yet). I just put it all in the food processor and we had that as a spread on chapatis along with lettuce (grown here) and avocado (purchased).
If you are unable to get to an Asian food store to buy durum flour, you can make these with a mixture of whole wheat flour and white flour. They aren’t as good made that way, however.
Here is a video about how to make chapatis: