Chapati with yeast dough liquid

Hola! You know that I have a new love in the kitchen ??? … it is called Licola!

Sooner or later I had to consider  the yeast, this is a bit ‘more’ practical to keep,  it’s a liquid culture and it has no obligation to be refreshed every week.

I’m doing a little ‘culture of self on this type of yeast and the blog to which I often refer to is “Golosando serenamente” by Serena Giovannini, very reliable and very well explained.

This kind of bread is baked immediately after kneaded, I let it rise at least 3-4 hours , it  has a better yield.

Here is the recipe:

Chapati with yeast dough liquid
Tempo totale
Chapati with liquid yeast, a yeast love
Ricetta: bread
Cucina: Indian
  • 100 ml of yeast dough liquid redundant refreshed the day before or the same day
  • 200 g of flour type 1 stone ground
  • 100 g of durum wheat semolina
  • salt to taste
  • a pinch of baking soda
  • 2 tablespoons oil
  • enough water
  1. Weigh the flour, add salt and baking soda.
  2. Put into a bowl the yeast refreshed the day before or the same day.
  3. Add two tablespoons of oil and then the flour.
  4. At this point, put in water to form a soft dough and well hydrated.
  5. Let stand three or four hours (not essential process, but I prefer)
  6. Take the size balls, lay them out with a rolling pin on a floured work surface holding it.
  7. Heat a non-stick pan, grease with a little oil (you can even without), lay the chapati that in me no time, will swell a little, turn it, cook another minute.


Great with vegetables sauteed!

The dose is for about 10 chapati, depends on the size.

I thank  who kindly gave it to me!


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