Sourdough Roti (4 Ingredients!)
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. Whether you’re a seasoned baker or new to the world of sourdough bread baking, this sourdough roti recipe promises to be a rewarding addition to your culinary repertoire.
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.
Video
Nutrition
Calories: 108kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 195mgPotassium: 61mgFiber: 2gSugar: 0.1gVitamin A: 2IUCalcium: 6mgIron: 1mg
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