Healthy Chapati

To celebrate its successful first year Eurostar Spelt & Rye Flour is calling on people to make the switch to healthy chapati flour. Spelt and Rye chapati flour blends older grains of rye and spelt to produce a tasty chapati, high in quality and with the softness and flexibility required for producing a great result.

Philip Bull, Managing Director of Eurostar commodities said; “Everyone wants to make straightforward changes to their diet to keep them healthy. There’s one easy swap people can make. Switching to healthy chapati flour is simple, you can stick to your own favourite tried and tested chapati and roti recipes, or follow our recipe. Because we use more natural processing the chapati has enhanced flavour properties and increased absorption benefits.”

Rye and spelt give a rich hearty taste and retain a larger quantity of nutrients than other types of grains when milled. They’re a good source of fibre and minerals and are higher in protein than wheat flour. Because they are low GI the products are also good for diabetics.

Spelt is one of the oldest cultivated grains tracing is roots more than 6,000 years back to ancient Mesopotamia. Spelt has kept many of its original characteristics which provide an impressive nutritional profile, along with ease of digestibility and anti-inflammatory qualities.


  • 225g (8 oz) Eurostar Commodities Spelt and Rye flour

  • 150-175ml (5-6 fl oz) tepid water


Preparation: Tepid water keep chapatis soft. The amount of water needed to bind the flour will vary depending on the type of flour used. Because Spelt and Rye is a natural product and is not over processed it will need more binding so we recommend using more water than normal. Softer dough will make a softer chapati.

  1. Mix the Spelt and Rye flour and the water in a large bowl 

  2. Stir until the mixture forms a soft dough. Feel the consistency in your hands, Spelt and Rye is a natural grain and may need a little work to bring the dough together. If the dough feels dry add another 1-2 tablespoons of water

  3. Knead the dough by clenching your hand into a fist, then wet your knuckles and press them repeatedly into the dough, pressing against the side of the bowl until a soft dough forms. This should take about 7 to 10 minutes.

  4. Divide the dough into 8-12 balls of equal size then heat a shallow frying pan over a moderate to high heat until a splash of water sizzles on the surface

  5. Dust each of the balls with a little Spelt and Rye flour and roll them out on a lightly floured surface into circles approximately 15 cm (6 inches) across in diameter

  6. Get your pan hot! Soft chapatis need a moderate to high heat

  7. Cook the chapati in the pan for 20 seconds, or until the top surface starts to brown slightly

  8. Turn the chapati over, using tongs, and continue cooking for about 30 seconds until the surface is bubbly

  9. Flip the chapati over again and, using the back of a tablespoon, press firmly around the edge so it puffs up

  10. Keep warm, wrap them in a cloth to stay soft and eat immediately


Unit 2,

Heywoods Industrial Park,

Birds Royd Lane,


HD6 1NA 


Telephone: +44 (0) 1484 320 516

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