You can sure tell it’s summer around here… unfortunately, not because of the weather, but because of the amount of house guests we’ve had. For the past 4 weeks we have had family (yay!!) and friends (yay!) come visit pretty much back to back. Jack and I have been working lots at our hotel www.stratfordsuites.com so it’s been a time challenge to feed everyone healthy while using what I have had on hand. Between working many hours, and wanting to eat out of our abundant garden, I’d rather not go to the store. Besides, being resourceful challenges my creativity and it forces me to come up with new dishes.
Visiting us this last week, was our daughter and hubby, Ingrid and Dane, and their darling boy Redd. They were in town for a family wedding. One morning before I was even fully awake I was thinking…what am I going to feed this crew with what I have on hand? The day before we had harvested plenty of fresh chard and I was wanting to use it for breakfast. After reviewing the contents of our fridge…I decided to make Breakfast Chapati Wraps.
During my college days I worked in an Indian Restaurant where I learned how to make this very versatile flatbread. To be efficient, it’s helpful to make a large batch of dough and use it over the course of a week.
Knowing Ings and Dane were coming to visit, I made a large batch earlier in the week. Our kids have fond memories of meals built around chapati’s. We had just enough leftover for this morning treat to which Ingrid exclaimed ” Mom, these are amazing!!”. Talk about a grab and go breakfast!
3 c.warm water
2 teaspoons sea salt
3 -5 c. whole wheat flour
1 – 2 c. unbleached white flour
Dissolve salt in warm water. Add whole wheat flour one cup at a time, beating until it’s the consistency of a thick pancake batter. You can do this by hand,or with any mixer that has a dough hook. Add unbleached white flour as needed to make soft pliable dough that doesn’t stick to your hands, or pulls away from the sides of the mixer bowl. Knead for 10 minutes. Place in a lightly oiled bowl or in a zip-loc bag for 6 – 12 hours. Let it sit at room temperature. I like to let it sit out overnight sealed in a zip loc bag. When making a large batch, I refrigerate it for the week and use a little everyday. It’s so versatile, you can use it for breakfast, lunch or dinner.
Roll out thin (1/8 inch) and bake on a hot seasoned cast iron griddle.
Makes 12 -15 chapatti’s
Swiss Chard, Garlic and Eggs (feeds 4 hungry people)
1 Tablespoon olive oil
3 cloves fresh garlic. minced
2 1/2 cups fresh chopped swiss chard
6 farm fresh eggs, beaten
salt and pepper to taste
In a cast iron skillet, heat oil then saute garlic for about 25 seconds. Add chopped chard and saute, coating it with the garlic and oil.
When it begins to wilt, add the beaten eggs, season with salt and pepper and scramble until the eggs are cooked and the chard is well combined with the eggs.
To serve: Butter the chapati. Place a heaping serving spoon of the chard and eggs onto the center of the chapati…about 3/4 cup. Spread the filling evenly across the center of the flatbread and roll it up nice and tight. I wrapped the bottom with aluminum foil for Dane to grab and go because he had wedding responsibilities calling. But the rest of us enjoyed them with fresh oranges, devouring them with great satisfaction!