This recipe is another innovation from my
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.
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
•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
•Apply oil or butter on top,and allow to rise for
minimum 20 minutes.
•Knead slightly for 5 mins , divide into
•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 .