Category: Freezer Friendly

These twice baked potatoes are dairy free, but you'd never know it! Hummus provides the creaminess and tang you'd get from butter and sour cream in a traditional twice baked potato.

Twice-Baked Hummus Potatoes

These twice baked potatoes are dairy free, but you'd never know it! Hummus provides the creaminess and tang you'd get from butter and sour cream in a traditional twice baked potato.

Dairy-free twice-baked potatoes? Yep, it’s possible. Hummus generates the creaminess and tang typically provided by sour cream. Whether you’re participating in the Daniel Fast or avoiding dairy for other reasons, the absence of butter and cheddar cheese equates to a much healthier spud. Add a side salad and you’ve got lunch!

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Black Bean Burgers

Veggie burgers fall into the category of foods I had no intention of ever trying … until the Daniel Fast. I didn’t have a reason to eat black bean burgers when hamburgers were readily available, but the limits of a vegan diet gave rise to a revolution in the kitchen.

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Chapati (Indian Flatbread)

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There aren’t many breads suitable for the Daniel Fast, so when I discovered chapati, I knew I’d be adding it to my repertoire. Also known as roti, it’s an Indian flatbread made from whole wheat flour and just a few other basic ingredients. Chapati is similar to pita bread, but it’s unleavened.

Whenever I try a new recipe, I reference several different sources to determine common methods and measurements. In this case, there were discrepancies everywhere I looked. One recipe said to knead the dough 10 minutes; another didn’t mention kneading at all. Some said to add oil to the dough; others didn’t. Some instructions seemed complicated and time-consuming, which made me wonder if the shorter, simpler recipes could be trusted. All of this left me feeling a bit intimidated at the thought of making my own chapati.

Eventually I stumbled upon this blog post, which has step-by-step instructions with photos, along with a list of helpful tips. And you know what I realized? Making chapati isn’t that complex after all. The last step can be tricky, but don’t get discouraged if your chapatis don’t puff up like a balloon. This is something that takes practice. At best, I’ve only got mine to puff on one side, but I keep trying!

Chapatis are served with traditional Indian meals and are commonly used to scoop up curries and lentils. I like to use them as sandwich wraps, and I’ll bet they’d make fantastic chips when toasted in the oven.

 

Yield: 4 chapatis

Chapati (Indian Flatbread)
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Ingredients

  • 1 cup whole wheat flour
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/2 cup hot water

Instructions

  1. In a bowl, combine flour, salt and oil. Pour water in slowly, stirring until dough comes together.
  2. Knead dough with hands for about 3 minutes, until soft and pliable. If dough feels sticky, add a little more flour, 1 tablespoon at a time. (I added 3 tablespoons.)
  3. Roll dough into a ball and rub with olive oil. Return dough to bowl and cover with plastic wrap or a damp towel. Allow dough to rest at least 30 minutes.
  4. Heat a skillet over medium-high heat or set an electric griddle to 375 degrees.
  5. Divide dough into 4 equal portions, and roll each one into a ball. On a floured surface, flatten dough with your palm and roll into a 6-inch circle.
  6. Place chapati on hot griddle for about 1 minute or until bubbles start to form.
  7. Flip and cook for another minute. Golden brown spots should begin to form.
  8. Flip again and gently press chapati with a spatula until it starts to puff up. Press the puffed areas to encourage air to disperse through the rest of the chapati. Ideally it will puff up into a balloon, but don’t worry if this doesn’t happen.
  9. Serve warm.

Notes

Chapati can be stored in the fridge for 2-3 days. Wrap cooled chapatis in aluminum foil and seal in a plastic bag.

For extended storage, chapati can be frozen for up to 3 months.

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https://danielfastfoodie.com/chapati-indian-flatbread

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