Jau (Barley) Chapati

• Servings:3-4
• Preparation time: 5 minutes.
• Rolling time: 1 minute(each)
• Cooking time: 1 minutes(each).
• Total time: 7 minutes.

“Jau (Barley) Chapati” is a more nutritious alternative to regular wheat chapati, providing a good source of fiber and essential nutrients…

Good old days my mother used to cook “Jau (Barley) Chapati” for our family members whenever any one had fever.

She believed in the healing and soothing properties of barley, which is known for its cooling effects and easy digestibility.

I remember the care and love she put into preparing each chapati. She would knead the dough patiently, mixing the barley flour with just the right amount of water and a pinch of salt. Her skilled hands would roll out the dough into thin, perfectly round chapatis, which she then cooked on a hot tawa until they were lightly browned and puffed up beautifully.

My mother’s chapatis were always served with a simple yet nourishing side dish (very mild  Parwal/ Pointed Gourd ki sbji/ vegetable stew) which complemented the chapatis perfectly. These meals not only helped in the recovery process but also provided a sense of comfort and care, making us feel cherished even during times of illness.

Even though it was the days gone by, the memory of my mother’s barley chapati remains in my mind.

Her dedication to our well-being and her ability to create such comforting meals during difficult times. Now, whenever I make barley chapatis, I am reminded by her love and the invaluable lessons she taught me about the importance of caring for our loved ones through the food we prepare.

Here’s a simple recipe for making barley chapati:

Ingredients:

• Jau (Barley): 2 cup
• whole wheat flour: 1/2 cup(optional, for better binding)
• Water (as needed):
• Salt (to taste): 1 pinch
• Oil: 1/2 teaspoon (optional)

Preparation;

1. In a large mixing bowl, combine the barley flour and whole wheat flour (if using), add a pinch of salt and mix well.
2. Gradually add luke warm water to the flour, small amount at a time, and start kneading to make soft dough.
3. Add a teaspoon of oil while kneading for extra softness (optional).
4. Continue kneading  for 2-3 minutes or until the dough is smooth Cover the dough with a damp cloth and let it rest for 15-20 minutes.
5. After resting, divide the dough into 8-9 equal-sized balls (about the size of a lime).
6. Take one dough ball and flatten it slightly with your fingers.
7. Using a rolling pin, roll out the dough ball into 4” to 6” dia. chapati.

Method:

1. Heat a tawa (griddle) over medium-high flame, once the tawa is hot, place the rolled-out chapati on it.
2. Cook for about 30-40 seconds first side, or until colour change on the surface.
3. Flip the chapati and cook the other side for about 1 minute or until
4. bubbles start to form on the surface and flip to first side. gently press with a spatula to help it puff up or put directly on the flame.

Serving:

1. Remove the chapati from the tawa and place it in a covered container to keep it warm.
2. Repeat the process with the remaining dough balls.
3. Serve the barley chapatis hot with your favorite curry, sabji, or as a healthy wrap.
4. I paired with “Bora (Long beans/Snake beans) stew”, “Beetroot Salad” and “Homemade Curd”.
5. Enjoy healthy and delicious “Jau (Barley) Chapati”!

   

   

   

   

   

   

   

   

   

   

   

   

   

Jau (Barley) Chapati by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.