I recently stumbled upon this wonderful recipe on The Sourdough Companion that makes a wonderful flat bread with leftover starter. I decided to give it a go yesterday morning with some delicious results. I served it with some crispy free ranged bacon and a sliced up omelette for a delicious breakfast treat.
[ SERVES: 4 | TIME: 60 MINUTES | COST: $1 ]
[ JOES' RATING: 4 / 5 | MY RATING: 5 / 5 ]
Ingredients for Chapatis
¾ cup flour
¾ cup sourdough starter
¼ cup tepid water
1 teaspoon olive oil
Method
- Mix all ingredients in a bowl until a good texture is achieved. Turn out and knead lightly on an oiled bench. Shape into a ball and coat in a little oil before resting in an oiled bowl covered with a wet cloth for 30 minutes.
- Preheat a frying pan with a tiny dash of oil.
- Quarter your dough mixture on your oiled bench and using your hands, shape into flat rounds. Take care to avoid tearing the dough.
- Cook the chapatis in the frying pan until it is golden brown and bubbling up from the heat. This will take a few minutes on each side. Prepare the next chapatis while one cooks.
- Serve it hot or cold.
Observations
- These were really good. I was able to roll them up to make a wrap out of my breakfast and yet they were still fairly crispy at times.
- Keep them thin to avoid a doughy texture to them but take care not to tear the dough when stretching it.
- Don’t have sourdough? You could probably make this by adding an extra ¼ - ½ cup of each flour and water to the dough. It doesn’t have much rise (if any) but you could add some yeast (perhaps half a satchel) to the tepid water for five minutes before mixing in.
- I loved these hot but they were still good cold.
- Joe took the left overs to work and heated them up with some left over pasta sauce. He said they tasted like an awesome pizza and he gave that a 5 / 5.
- Try to keep your dough in a circle large enough (or small enough) to be accommodated easily in your pan. I found that over laps up the side did not cook well and made it difficult to turn at half time.
- Diabetic Note: *Insert heavenly music here* Despite the flour, fellow diabetics, this dish did not blow the carb budget! I was close to blowing my Blood Glucose Levels, but I was definitely under by a few points and my serving was generous. This is well worth the effort, in my not so humble opinion.
- Ethical Note: YAY. Another wonderful method of utilising my sourdough starter leftovers and avoiding ecologically damaging mass production. The closer and closer I get to avoiding supermarket shopping entirely, the happier I am.
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