Chapatti flour sourdough loaf 560g atta/ chapatti flour (10.5% gluten) 390-400g water plus a little (olive/ sunflower/ vegetable) oil 200g leaven @100% hydration - or a sachet of dried fast action yeast 5g salt 1. measure out your tap water and put the oil into the water then put all the ingredients together in a large bowl 2. mix with a knife 3. bring together with your hands & 4. knead for 30secs until you have a firm, ball and the ingredients are mixed 5. place the ball in a clean, lidded pot and leave for 8-10hrs, i.e. overnight till the following morning 6. first thing the following morning, knead your risen dough for 30secs 7. shape into a long round/ baton and place in your chosen baking tin either a non stick bread tin or a non stick large cake tin, both will work. line with baking parchment if they are not non stick. 8. flour, cover and rest till almost double in size, this can take 1hr30mins in summer or 3-5hrs in winter, depending upon your room temperature 9. heat your oven to 220deg with a little water in an oven proof bowl 10. slash the surface of the dough, and put your loaf into the middle of the oven & bake for 40-45mins 11. remove and cool on a wire rack 12. and slice.

1: oil into water

1 & 2: mix

3: & knead

4 & 5: rest overnight

6, 7 & 8: shape flour and cover, & in a bread tin

6, 7 & 8: or shape, flour and cover, & prove in a round loaf tin

& slash

9 & 10: bake and cool

11 & 12: freshly sliced with home-made marmalade

sliced loaf from the round cake tin