Aromatic Buckwheat Chapatis

soft and wholesome

As the seasons turn and the days grow shorter and cooler, I find myself naturally drawn back to warming, spiced foods, and curries once again return to the heart of the kitchen. They’ve long been one of my favourite ways to cook as its deeply nourishing, fragrant, and always carrying memories of my travels through India.

Today, I’d love to share an aromatic buckwheat chapati recipe that I often prepare to accompany curries and chutneys. Traditionally, chapatis are made with just a few simple ingredients, but this is a variation ( still simple) I’ve refined over time, especially while cooking on retreats. By adding a few thoughtful touches, the result is a softer, more digestible flatbread: something a little gentler on the system, yet still grounding and satisfying.

What I particularly love is the subtle infusion of herbs/ spices in this version, which brings not only flavour but also a quiet medicinal quality-supporting digestion while adding warmth and character to the meal.