Diabetic Note: *Insert heavenly music here* Despite the flour, fellow diabetics, this dish did not blow the carb budget! I was close to blowing my Blood Glucose Levels, but I was definitely under by a few points and my serving was generous.I found that over laps up the side did not cook well and made it difficult to turn at half time. Try to keep your dough in a circle large enough (or small enough) to be accommodated easily in your pan.

He said they tasted like an awesome pizza and he gave that a 5 / 5.

Joe took the left overs to work and heated them up with some left over pasta sauce.

I loved these hot but they were still good cold.

It doesn’t have much rise (if any) but you could add some yeast (perhaps half a satchel) to the tepid water for five minutes before mixing in.

Don’t have sourdough? You could probably make this by adding an extra ¼ – ½ cup of each flour and water to the dough.

Keep them thin to avoid a doughy texture to them but take care not to tear the dough when stretching it.

I was able to roll them up to make a wrap out of my breakfast and yet they were still fairly crispy at times. Prepare the next chapatis while one cooks. This will take a few minutes on each side.

Cook the chapatis in the frying pan until it is golden brown and bubbling up from the heat.

Quarter your dough mixture on your oiled bench and using your hands, shape into flat rounds.

Preheat a frying pan with a tiny dash of oil.

Shape into a ball and coat in a little oil before resting in an oiled bowl covered with a wet cloth for 30 minutes. Turn out and knead lightly on an oiled bench.

Mix all ingredients in a bowl until a good texture is achieved.I served it with some crispy free ranged bacon and a sliced up omelette for a delicious breakfast treat. I decided to give it a go yesterday morning with some delicious results. I recently stumbled upon this wonderful recipe on The Sourdough Companion that makes a wonderful flat bread with leftover starter.

My sourdough bread is flat