Vaghareli Rotli

Nutrition of Each Serving

Note: Makes 4 Servings

  • 195 calories
  • 6g fat
  • 0mg cholesterol
  • 155mg sodium
  • 99mg potassium
  • 27g carbohydrate
    • 5g fiber
    • 4g sugar
  • 7g protein

Items Needed


  • 2 tablespoons peanuts
  • 1 cup whole wheat flour
  • 2½ cup water
  • 1 tablespoon canola oil
  • 1 teaspoon mustard seeds
  • 1 cup red onion
  • ½ teaspoon thai chili
  • ½ teaspoon ginger
  • ½ teaspoon turmeric
  • ½ teaspoon kosher salt
  • ½ cup greek yogurt


  • Medium mixing bowl
  • Grate
  • Medium pan
  • Rolling pin
  • Plate



  • Dice
    • 1 cup red onion
  • Mince
    • ½ teaspoon thai chili
    • ½ teaspoon ginger root
  • Measure
    • 1 cup whole wheat flour
    • 1½ cup water
    • ½ cup water
    • ½ cup water
    • 1 tablespoon canola oil
    • 1 teaspoon mustard seeds
    • ½ teaspoon turmeric
    • ½ teaspoon kosher salt
    • ½ cup greek yogurt
  • Prepare
    • Place 2 tablespoon raw peanuts into a small bowl
    • Fill the bowl with water
    • Microwave for 60 seconds
    • Once you remove from the microwave, leave peanuts in water for 20 minutes then remove from water


  1. In a medium mixing bowl add:
    • 1 cup whole wheat flour
    • Slowly mix ½ cup warm water into the flour
      • Only add enough water until you get a dough like mixture
  2. Once in a dough mixture, split into 8 even dough balls
  3. Place the large pan on medium heat
  4. Place grate on another burner
  5. Roll out each chapati then cook each chapati:
    • Place on dry hot pan and flip when white dots appear
      • Note: If the white dots do not show after a minute turn the burner to high heat.
    • Cook the other side of the chapati, once bubble start to rise then remove the chapati
    • Place the grate burner to high
    • Place the chapati on burner and flip once the chapati fills with air
    • Place cooked chapati on a plate
  6. Shred each chapati into quarter size
  7. In the large size sauce pan on medium heat add:
    • 1 tablespoon canola oil
    • 1 teaspoon mustard seeds
  8. Cover and wait for mustard seeds to pop or until fragrant (not all mustard seeds pop).
  9. Once mustard seeds have popped remove from heat and add:
    • 1½ cup water
    • 1 cup red onions
    • ½ teaspoon thai chili
    • ½ teaspoon ginger
    • ½ teaspoon kosher salt
    • ½ teaspoon turmeric
  10. Stir ingredients and bring to a boil for a few minutes.
    • Pro Tip: The mixture should be soup like. If it is now add cup warm water and stir.
  11. Medium/Lower heat and cover for 5 minutes.
  12. Remove cover, stir and add:
    • 8 shredded chapati
    • ½ cup warm water
  13. Continue stirring until all chapatis are soaked.
    • Pro Tip: The mixture should be thickening but still soup like. If it is now add ½ cup warm water and stir.
  14. Once they are soaked then cover and cook for 5 minutes (still on Medium/low heat).
  15. Remove cover, stir and add:
    • ½ cup greek yogurt
    • 2 tablespoons soaked peanuts
    • Pro Tip: If the mixture is sticky add ½ cup warm water and stir.
    • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • pinch of salt
      • ¼ teaspoon thai chili
      • ¼ teaspoon ginger



img_46566 Chapati

Nutrition of Each Serving

  • 27 calories
  • 1g fat
  • 0mg cholesterol
  • 33mg sodium
  • 0mg potassium
  • 3g carbohydrate
    • 1g fiber
    • 0g sugar
  • 1g protein


  • 1 cup chapati flour
  • 1 teaspoon canola oil
  • ¾ cup water


  • medium bowl
  • rolling pin
  • large pan
  • spatula
  • metal cooling rack

Make The Dough

  1. In a medium bowl add 1 cup of chapati flour, 1 teaspoon of canola oil and mix the water 1/4 a cup at a time.
  2. Then split the dough into 6 even balls
  3. Flatten each ball into a disk
  4. Powder the disk in chapati flour
  5. Roll out each disk using the rolling pin.
    • NOTE: Should be ~7 inches wide and about a millimeter thin.

Repeat For Each Chapati

  1. Bring a large frying pan to high heat and place a 1 chapati in the pan
  2. Once the side down has white dots flip to the other side
    • img_4626
  3. Once the 2nd side also has white dots
  4. Put the cooling rack on a burner and turn the burner to medium heat
    • NOTE: If a chapati is not on the burner turn the burner off.
  5. Place the chapati on the cooling rack and wait for the chapati to rise
    • NOTE: Remove the chapati if you see or smell it burning
  6. Remove from heat.

Pizza Dough

Nutrition of Each Pizza

Note: Make Four 10-12 inch pizzas

  • 417 calories
  • 2g fat
  • 0 cholesterol
  • 1166mg sodium
  • 0mg potassium
  • 84g carbohydrates
  • 4g fiber
  • 1g sugar
  • 11g protein

Items Needed


Regular Dough Ingredients

  • 1½ cup water (105°F-115°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 3¾ cup all purpose flour
  • 2 teaspoon kosher salt
  • 1 teaspoon sugar

Whole Wheat Dough Ingredient Option

  • 1½ cup water (105°F-115°F)
  • 1 package (2¼ teaspoons) active dry yeast
  • 3½ cup whole wheat flour
  • 2 teaspoon kosher salt
  • 1 teaspoon sugar

Optional Ingredients

  • 2 tablespoon – extra virgin olive oil (Not needed if cooking pizza in a wood-fired pizza oven)’


  • gram scale
  • large bowl
  • whisk
  • spatula
  • parchment paper
  • rolling pin
  • baking sheet (optional: for oven)
  • cutting boards


Make The Dough

  1. Combine liquid ingredients and whisk until foamy – Let sit for 10 minutes until dry yeast is fully dissolved
    • 1½ cup warm water (105°F-115°F)
    • 1 package (2¼ teaspoons) active dry yeast
    • 1 teaspoon sugar
  2. Combine dry ingredients
    • 3¾ cup all purpose flour
    • 2 teaspoon kosher salt
  3. Combine liquid and dry mixtures and knead dough for 7-10 minutes.

Add Flavor

  1. Place olive oil in a deep bowl, place dough into bowl and coat the dough with olive oil. Then cover top of bowl with plastic wrap.
  2. Allow the dough to rise in a large deep bowl at room temperature for 1 hour at 75°F-85°F , then determine next steps:
    • Slow: let sit of an additional 24 -48 hours in the refrigerator. (Most complex flavors)
    • Medium: let sit of an additional 8 hours at room temperature
    • Quick: let sit of an additional 30 minutes in a warm place (75°F-85°F)
    • PRO-TIP: Olive oil is not needed if you are using a wood fired over. Also, once the pizza dough has risen you can freeze it for later use

Pizza Making Time

Create 4 Individual Pizza Dough’s

  1. Remove the dough from the bowl on a flour dusted surface and divide dough into 4 even balls.
    • PRO-TIP: Try to not push the dough down keep the air pockets you created.
  2. Place each ball into its own bowl and let rise for 15 minutes – 2 hours.
  3. Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with  all purpose flour.
  4. Place the dough ball on the center of the floured parchment paper and roll the dough flat.
    • PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around. 
  5. Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

  1. Preheat
    • Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
    • Grill – 400°F
  2. Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
  3. Add toppings.
    • Tomato Paste
    • Tomato Sauce
    • Cheese
    • Toppings
  4. Bake Pizza for 10 – 15 minutes.
    • PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

  1. Divide dough into portion sizes
  2. Place on parchment paper uncovered in the freezer for 15-20 minutes
  3. Remove from freezer and place into individual freezer bags

Thaw Instructions

  1. Thaw Pizza dough in refrigerator for 5-6 hours
  2. Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.