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Sourdough Chapatis (Flat Bread)

03 Jun

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

  1. 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.
  2. Preheat a frying pan with a tiny dash of oil.
  3. Quarter your dough mixture on your oiled bench and using your hands, shape into flat rounds. Take care to avoid tearing the dough.
  4. 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.
  5. 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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7 responses to “Sourdough Chapatis (Flat Bread)

  1. narf77

    June 3, 2012 at 2:16 pm

    Now your talking Rhianna! Chapattis for breakfast! I could have them with Dhal! Now I have something other than the congee…Cheers 😉

     
    • Rhianna

      June 3, 2012 at 4:37 pm

      I know right! I had them yesterday and they were so good

       
  2. Three Well Beings

    June 4, 2012 at 2:48 pm

    Oh my goodness but these look wonderful! I am quite sure they would be addicting! 🙂 Debra

     
    • Rhianna

      June 4, 2012 at 8:34 pm

      I think they are! I just bought some Atta flour to try them with that.

       
  3. Anonymous

    June 4, 2012 at 8:04 pm

    I think I want to try this. My husbands grandparents came from India and he loves chapattis

     
    • Rhianna

      June 4, 2012 at 8:35 pm

      The original recipe called for Atta flour which I finally sourced today. They are delightful if you have sourdough to spare. I am sure non sourdough recipes exist on the internet.

      Cheers for stopping by and commenting! =)

       

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