Put your sourdough starter to good use with this great twist on a classic Indian staple! Sourdough Roti, combining the benefits of sourdough with the simplicity of traditional Indian flatbreads, offers a delicious and more nutritious alternative to your everyday bread. Perfect for those on the sourdough wagon, this recipe not only utilizes your sourdough starter discard but also introduces a touch of tangy flavour to your bread.
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Wait, But What Is Roti?
Roti is a non-leavened flatbread that is made without rising agents, originating in the Indian subcontinent, but these days making it is a staple in many diets across different parts of the world.
Let me apologise to my Indian readers in advance. I have had numerous discussions with my fellow bloggers about differences between various Indian flat breads, and could not find a definitive answer on the differences between sourdough phulka, sourdough chapati and sourdough roti.
Whilst differences exist in truly traditional Indian homes (some specifically use chapati flour, or exclusively use Idnain whole wheat flour, as well as differences in cooking methods, like cooking flatbreads on direct flame as opposed to the pan), with the growing popularity of these flatbreads, the terms seem to be used interchangeably in world cuisine.
Want to make regular rotis? Try our 4-Ingredient Roti recipe that uses self-raising flour and no sourdough!
Why Add Sourdough to Sourdough Rotis?
Sourdough isn't just for loaves of bread! And if you followed us along on Somebody Feed Seb, you will know that we love using sourdough starter in recipes that are not just bread. Your humble sourodugh starter (active or discard) brings a plethora of benefits to rotis too:
- Extra Layer of Flavor: The tangy notes of sourdough complement the earthiness of whole wheat in these rotis.
- Prevent Food Waste: Utilizing discarded sourdough starter in your rotis is an excellent way to reduce waste.
- Longer Freshness: Beneficial bacteria in sourdough extend the shelf-life of your rotis.
- Improved Dough Texture: A touch of sourdough starter makes the dough more pliable and easier to roll out into thin, perfect circles.
- Gut Health: Probiotic bacteria present in fermented food (even in sourodugh discard) are said to make the bread easier to digest.
Ingredients and Substitutes
- Sourdough starter: sourdough discard or active sourodugh starter may be used. Use a 100% hydration starter (consisting of equal parts of flour and water).
- Whole wheat flour: substitute with all-purpose flour (plain flour) or bread flour, but you may need to add an extra teaspoon if using white flour, as it is less thirsty.
- Neutral oil: like sunflower or vegetable oil. Or opt for melted butter or ghee for a richer flavour.
- Salt.
Keep a little bit of tepid water handy too to add to the roti dough if you have a clearly dry and stiff dough that is impossible to knead into a smooth ball (it will depend on the type of flour you use).
A Note On Sourdough Starter
Whether your sourdough starter is bubbling with activity or it's your day for discard, both conditions work marvellously for sourdough roti. This recipe is forgiving and doesn't require the dough to undergo bulk fermentation, making it a versatile option for any stage of your starter.
However, avoid overly acidic starter, that hasn't been fed for a few days. As we use a large proportion of starter to flour, your rotis will be overly tangy if an old hungry starter is used.
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Step-By-Step Method
1. Mix Ingredients: In a large bowl, combine the sourdough starter, whole wheat flour, oil (or melted butter/ghee), and salt. Mix to form a rough ball of dough.
2. Knead the Dough: Transfer the dough to a lightly floured work surface and knead until smooth, about 5-8 minutes. Add a little water if your dough is too dry. For those with kitchen gadgets, a stand mixer with a dough hook can achieve similar results.
3. Rest the Dough: Cover the smooth dough with a clean kitchen towel or plastic wrap. Let it rest at room temperature for 30 minutes.
4. Divide and Roll: After resting, divide the dough into six equal dough balls. Using a rolling pin, roll each round ball into thin circles on a floured surface.
5. Cook: Heat a large non-stick pan on medium-high heat (a large frying pan, cast iron skillet or crepe pan works well). Cook each roti for 30 seconds to 1 minute on one side, then flip and cook for an additional 30 seconds.
You should have beautiful golden-brown spots, and your roti should not be crispy. Cover the cooked roti with a tea towel to keep them warm as you cook the rest of them.
You may brush your cooked roti with a little bit of butter using a basting brush if you wish.
What To Serve Sourdough Roti With?
Sourdough roti is as versatile as it is delicious. Pair it with a bunch of your daily meals:
- Curries: we love it as a side to Chicken Rogan Josh, Chicken Bhuna or milder-tasting Creamy Chicken Pasanda and Creamy Prawn Korma (Mild Prawn Curry Recipe).
- Dahls: try sourdough roti to scoop up our Mushroom Dahl or Butternut Squash Dahl for a hearty meal.
- Use rotis as a wrap for an innovative twist on wraps or fajitas. Try our Halloumi Wraps or Indian-Style Fajitas.
- Sourodugh Rotis are the most amazing things to accompany soups and stews.
Storage
Sourdough rotis can be stored in an airtight container at room temperature for a couple of days or in the freezer for longer preservation and later use.
The best way to reheat roti is to simply warm them in the microwave for a few seconds until soft and pliable. Alternatively, wrap them in foil and reheat them in the oven for a couple of minutes.
More Sourdough Flatbread Recipes
Here is a list of recipes that represent our favorite ways to incorporate sourdough starter into flatbreads:
Sourdough Roti (4 Ingredients!)
Equipment
- Large Skillet
Ingredients
- 200 g sourdough starter active or discard, 100% hydration
- 100 g whole wheat flour
- ½ teaspoon salt
- 1 tablespoon neutral oil or melted butter/ ghee
Instructions
- Add all the roti dough ingredients to a large mixing bowl. Using your hands bring together into a rough dough. Then knead onto a lightly floured surface until the dough is smooth and cohesive. Add a tablespoon of water if your dough looks a little dry. This should only take 5-8 minutes. You may use a stand mixer fitted with a dough hook attachment to achieve similar results.
- Cover a ball of dough with a clean tea towel or plastic wrap and set aside for 30 minutes to rest at room temperature.
- After 30 minutes, divide the dough in six. One by one, roll the dough pieces into thin circles (approx. 15-20cm).
- Preheat a large frying pan. Place the first roti in the pan and cook on medium-high heat for 30 seconds to a 1 minute until blisters start forming on the top. Then flip it over and cook for further 30 seconds. Repeat with the rest of the rotis.
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Nutrition
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