Previous Lecture Complete and continue  

  Sourdough Chapati

I learnt all about and made many chapatis while I was living in Punjab, India. This was one of our staple foods that we used to scoop up dhal complimented with pickled mango and raita (yogurt dip to cool down that pickled mango).

its quick, easy and should be eaten fresh as you make them for a great compliment to any stew.

This is a great recipe to have on hand if you are going to be doing some more off-the-grid living, camping or simply are in a place without an oven and want to make use of your sourdough starter that, if you are as attached to yours as I am to mine, you will have brought with you. ;)

Bringing your sourdough culture along while you travel is a great way to get to know local flours as well as how you get along with your sourdough. It is like a helpful and quiet pet in this case.

Recipe for about 8-12 sourdough chapatis

300 grams wheat flour

75 grams sourdough starter (it can be super active or even spent, i.e. non-active sourdough)

130 grams water

~5 grams salt

5 Tbs olive oil

  • Mix the ingredients together in a bowl. Best to start with the wet and than the dry, but as this is a pretty solid dough its just important that everything is mixed well together

  • Once well mixed and kneaded coat the dough ball in olive oil so that it doesn't dry out

  • Allow dough ball to sit for about 30 mins at room temperature. This is to allow the flour to absorb the liquids and become more pliable when forming the chapatis as well as allow for fermentation and accumulate some micro-bubbles

  • With a knife or bread scrapper tool, divide your dough ball up into smaller pieces. Half, then quarters, then eights or twelves.

  • Roll each piece into a little ball, then flatten with the palm of the hand into a small disk. With a rolling pin (or a oiled wine bottle) roll out.

  • Heat up the pan on the fire (or stove). I put mine directly on the coals after the fire burnt down so as not to put it directly into the flames. No oil in the pan needed as it's already in the dough.

  • One the pan is hot, toss the flattened dough in the pan. One side just for a minute or so, then flip over onto the other side. If you have used an active sourdough starter, you'll probably even see nice big bubbles forming on the dough.

  • Since it is such a flat bread, you only need some minutes before its baked through and ready to eat. Toss onto a plate and serve up the next one!

I included the youtube video below of when I started making these sourdough chapati while on Crete living off-the-grid. A solar panel being the only source of electricity, and no oven, only a fire for heat and a propane gas stove for frying and water cooking...outdoor fires can become your best friend if you treat it well.

Check out the video for the visual steps!