Sometimes, when you make sourdough, you have to pour off some of your starter, and reboot the remainder. Considering you’ve gone to so much trouble to make the stuff in the first place, it seems a terrible waste to just throw it out; this is one way of using it up. While our standard chapatis are lovely, these are absolutely delicious, with that gorgeous sourdough bread flavour, and a lovely chewy texture. They work a treat with all sorts of curries. The dough freezes well; the best way to do it is to make the dough into walnut sized lumps, and freeze individually on a plate before popping them into a freezer bag. Take them out of the freezer and allow to defrost fully the day before you want to use them

150g strong bread flour

100mls of sourdough starter

5g salt

Coconut oil

Kerelan spice mix

• Sift the flour into a large mixing bowl, and add the salt. Stir in the sourdough starter until it’s all in one big lump, then tip out onto a floured surface and knead for 5 minutes until it’s silky smooth and stretchy. Set aside for 30 minutes

• Break off a walnut sized lump and flatten in your hands till you have a very thin disc about 100mm across. Allow three per person. A tortilla press works very well too, just pop a lump in and give it a good squeeze

• Heat up a frying pan till it’s very hot, and put a little dot of coconut oil in, brushing it about till there’s a very thin layer of it across the pan. Drop in four of your dough discs, turn over immediately, making sure there’s a little oil on both sides, then turn the heat down halfway, and fry the chapatis, turning them every 90 seconds or so, till they’re starting to brown, and starting to smell lovely and bready

• Place on a plate, sprinkle with a little salt and spice mix, and keep warm while you do the rest