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.
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
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!