1 cup brown rice flour
2 tbsp rice farina (Bob's Red Mill)
2 tbsp oat bran
1/4 cup light buckwheat flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 tsp salt
2 tbsp olive oil or grapeseed oil
1/3 cup lukewarm water
*Of course you can make chapattis with proper chapatti flour, a durum semolina.
Mix flours and salt together.
Mix in oil
Mix in water.
Make 8 balls and use a rolling pin to roll out thin.
Use rice flour for rolling chapattis out on waxed paper
Brush oil on chapattis while cooking 30 seconds per side, a few times, in a hot cast iron pan, one at a time. Keep warm in the oven.
Serve with Red Lentil Curry or a chick pea curry thickened with 1/4 cup tapioca flour dissolved in 1/2 cup cold water.
Chick pea curry is quick and easy if you've frozen bags of cooked chick peas. (I save time by cooking 4 cups of dry chick peas and then freezing 2 cup baggies of drained chick peas to use in hummus, curry and quinoa salad.)
Dice: 2 cloves garlic and an onion
Slice 2 stalks celery and 1 large carrot
Stir-fry all this in oil in a medium pot. Add 3 cups of boiling water and 2 bouillon cubes. Add 2 cups of other raw you have. (I add a jar of our home-canned green or yellow beans right at the end.) Cook until veggies are tender – about as long as it takes to make the chapattis (if you've measured out the flours first.)