This recipe is another innovation from my

kitchen.

If there is more chappathi dough left ,I keep it

in an airtight container in the fridge .

During my weekly update of the fridge stock ,I

found that the left over dough had turned sour.

Earlier I throw it straight into the bin,but this

time thought to give it a try like the sour dough

starter method .

I poured only water in it , drained the water

each day ,and added fresh water for 3 days .

Today morning I made these soft lovelies for

breakfast half with cheese and half with jam .

The taste and texture was awesome , and it’s a

no knead bread .’Waste turned Taste ‘.

So do try it and post your feedback.

INGREDIENTS

3 cups wheat flour

1/2 cup all purpose flour

1 cup of the chappathi dough sour mix ( it was

a dough for 3 chappathis )

1 tbsp sugar

1 heaped tsp of instant yeast

1 tbsp milk powder

A tsp of salt

Enough water to make a dough

METHOD

•Drain out the water at the top from the

chappathi mix .

•Mix in yeast ,sugar, milk powder

•Add salt , and all the flours and mix to a

dough .

•Apply oil or butter on top,and allow to rise for

minimum 20 minutes.

•Knead slightly for 5 mins , divide into

portions .

•Spread each dough with your palm ,Apply oil

on each .

•Keep another 2 rolled doughs over it .

•So 3 rolled dough ,rolled out to 1 dough.

•Cut into triangles , apply cheese or any filling

of your choice and roll.

•Allow to rise on tray for few minutes.

•Brush the tops with milk and sprinkle sesame

seeds or pumpkin seeds .

•Bake in a preheated 200C oven for 20 minutes.

•Remove from oven and brush the tops with

butter and serve .