(makes 4 chapatis)
I tried this a couple of nights ago - really just because I preferred the idea of using the toss-out from a newly active starter, rather than consigning it to the compost. I was surprised and delighted by the results. I regularly make chapatis to have with curries, and the addition of the sourdough mix made a noticeable improvement: the outside crisped up beautifully in a way it usually doesn't, and the inside was a little airier. Most importantly, the flavour was better, too.
So, in response to a request for the recipe on another thread, here it is (and yeah, I know this is closer to a paratha than a chapati...but it's how I like to make 'em). You can call 'em parathas if you like...
I do my chapatis by feel, rather than measuring out ingredients, so the quantities below are approximations only. Aim at getting a nice texture, and adjust flour/water accordingly - not sticky, but not too dry - and you'll be fine.
3/4 cup atta flour
3/4 cup active starter
1/4 cup tepid water
1 teaspoon olive oil
a bit of plain white flour to adjust mix texture
Very complicated, this. Mix all ingredients together in moxing bowl, using one hand only to keep other clean. Add more water or plain flour if necessary, until texture is just right. Turn out on to bench and knead a couple of minutes, until a nice even dough.
Drip 1/4 teaspoon olive oil into bottom of mixing bowl. Revolve dough around until coated in oil. Cover bowl with cloth and rest until ready to use (probably best to give it 20-30 minutes, but you can get by with less...as I did a couple of nights ago).
Heat wok, tawa or frypan to medium high, with just a little oil to coat the surface. You're not deep-frying! True chapatis are dry-cooked or held over a flame, but I like the effect of semi-frying them.
Divide dough into 4 balls. Flatten one on bench with palm of hand, and push outwards with fingers to thin it out - as thin as possible without tearing it. If it sticks to bench, add a few drops of olive oil to surface. Should be a quick operation...less than a minute.
Fry chapati in pan, turning when it starts to bubble up on the upper side. (While cooking, make next chapati on benchtop). Fry to golden brown or own preference - should be ready after 1 -2 minutes per side...adjust heat if too high or too low. Keep warm and eat ASAP.