Longevity Hunza Chapatti Bread or Kamali Recipe

Kamali is a typical Hunza chapatti bread and is the main diet of the Hunzas of Pakistan.  The Kamali recipe is actually 2000 years old, one of the healthiest yet delicious recipe ever found which is also able to help you to lose weight.  Kamali bread is a hunger suppressant and a powerful appetite inhibitor yet providing healthy nourishment to the body at the same time.  Just eating 1 to 2 portions of Kamali bread can suppress appetite for up to 4-6 hours.

 

This Kamali Recipe contains NO sugar yet tastes great. So learn how to make this easy healthy chapatti bread to stay slim, healthy and young.

 

Ingredients

  • 1 cup  of fresh stone ground whole wheat flour or a mixture of 1/3 wheat flour and 2/3 buckwheat flour

  • 1/4 tsp iodized sea salt or vegetable salt

  • 1/2 cup glacier milk (mineral rich water)

Method

  1. Mix the flour and salt together

  2. Slowly add in water, stirring all the time until there is sufficient water to make a very stiff dough

  3. Lightly sprinkle some flour on a clean wooden board or table surface

  4. Place the dough on the lightly floured surface and knead the dough until it is smooth and elastic

  5. Cover the dough with a wet cloth and then set it aside for about 30 mins

  6. Break the dough into balls about 1 inch in size

  7. Roll each ball into very thin round shapes about 8 inches in diameter

  8. Lightly greased a hot griddle and then bake for about 10 mins over a low heat

  9. Turn over and bake the other side

  10. Remove and serve (Makes about 10 Chapattis)

Additional Information

  1. Stone ground flour- grains that were ground between large stones to make flour.  This method ensures everything in the original grain, including the germ, the fiber, the starch and all its vitamins and minerals are still intact in the finished ground product.  This results in the final product retaining all the naturally occurring vitamins, minerals and micronutrients.

  2. Glacier Milk - Milky colored water that is freshly melted from the base of glaciers and therefore are rich in rock flour and minerals.  Another way to reflect the actual properties of glacier milk is to mix 1 teaspoon of finely powdered Okinwawan coral to 1 cup or water.

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