The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chapatis

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ejm's picture
ejm

chapati
A few mornings ago, I imagined that my wild yeast starter was all ready to make bread. I announced I would make focaccia with it to go with that evening's dinner of puy lentils and sausage. Silly me. I should have known this would be a mistake. My failures with my wild yeast are legion this winter. The focaccia dough failed entirely to rise. Not even a glimmer of a bubble. After several hours. So I stuck the slumping lump of dough in the fridge and made another announcement: I would make chapatis with wild yeast (ha) dough the next day, because they're made without yeast anyway. What a brilliant save!! The chapatis tasted faintly sour but they were absolutely wonderful. Especially when you consider that the dough might have been baked into a spectacularly terrible focaccia.
omelette and chapati
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