Sourdough Chapatis

Learning Objective

I first learned to make these in Leicester when I was at university, but I really connected to them in India in 2014 on a trip to a tea plantation. They are inexpensive, easy to make, and wonderfully simple; they are the staples of everyday meals, especially in the warmth of Southern Indian kitchens.

So, by using a botanical blend, I am taking chapattis to a new level. Imagine infusing the dough with the subtle yet aromatic hints of cardamom and cinnamon, transforming these humble flatbreads into a fragrant delight that teases the palate while feeding the gut microbiome. By weaving in a diversity of whole grains and employing a touch of sourdough magic for natural fermentation, we enhance our chapattis' nutritional value and digestibility. It's about making each ingredient count, not just for its flavour but for its role in our overall well-being.