How To Make Sourdough Roti from Scratch

My from scratch Sourdough Roti recipe is soft, and flaky and pairs great with Tikka Masala, Curry Chicken, or stew. Tastes just like traditional Hindu roti but with that depth of sourdough flavor and all of the gut benefits, we love using a sourdough starter.

Growing up as a West Indian we always ate Buss Up Shut Roti. It was the most delicious food I’ve ever tasted, right next to BBQ jerk chicken. As I grew up and learned more about the Hindustani side of my family I discovered the traditional Indian roti which is smaller round and perfect for dipping. Honestly, I spent months practicing the technique of making roti in this way, and I still believe I can make the circle even more perfect!

A Perfect Sourdough Roti…

What You’ll Need

• Sourdough Discard: Yes, the star of the show I usually use discarded sourdough starter but you can also use a recently fed starter , If you want a less sour taste.
• Oil: I use avocado oil but you can use any oil you like as long as it doesn’t have a strong taste.
• Organic All Purpose Flour: Be sure to use good quality flour it is attributed to the texture and taste of your roti.
• Warm Water : I use filtered water, not tap because of the impurities in the water I don’t want in my roti.
• Salt: I use Himalayan pink salt, to bring out the flavors of the wheat.

Sourdough Roti

Parvati Humhara

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Course Appetizer, Side Dish

Cuisine Caribbean Food, Indian

Servings 6

Equipment

• Skillet Or Tawah

Ingredients

  

• 4 cups Organic All Purpose Flour
• 1 cup Sourdough Starter
• 2 tbsp Salt
• 2 cups Warm Water
• 5 tbsp Melted Butter or Ghee
• 1 cup Organic All Purpose Flour For Rolling Out

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Instructions

 

• Add ½ Cup of sourdough starter to a small mixing bowl , add water and whisk in well.
• In a separate bowl add the dry ingredients and mix well with a whisk
• Now add your wet ingredients to your dry bowl slowly, mix and work in with your hands
• Add the oil and continue to knead into a soft dough.
• Allow dough to rest for 15-20 minutes on the counter in the bowl with a kitchen towel placed over top or cover the bowl with plastic wrap .
• This recipe makes about 15 Roti depending on your size preference, pull off 15-17 dough balls about the size of a kiwi. Set aside for 15 minutes because of the sourdough it should double to the size of a plum.
• Sprinkle flour on your rolling pin and work surface. Form dough into a ball, now roll out the dough , picking up the dough and turning it clockwise after each roll out.
• To create the flaky inside this step is optional but recommended highly. Roll the dough tightly like a toquito. Now take the end of the long roti down and begin turning it into itself. It should look something like a cinnamon roll swirl.
• Now roll out the dough again and repeat this process with all the roti dough balls.
• Heat your tawah or skillet over your stove burner on medium heat, pick up a roti and dust off any excess flour. Place the roti on the pan or tawah wait for bubble's to appear over the surface of the roti.
• Flip the roti and use a clean kitchen towel to lightly press down on. The roti to encourage heat to cook all sides evenly.
• Remove from the pan and stack one on the other to keep in the heat.

Notes

 

Keyword Gut Friendly, Healthy, Sourdough Bread, Sugar Free, Vegan, vegetarian

How To Make Sourdough Roti

1. Add ½ Cup of sourdough starter to a small mixing bowl , add water and whisk in well.
2. In a separate bowl add the dry ingredients and mix well with a whisk.
3. Now add your wet ingredients to your dry bowl slowly, mix and work in with your hands
4. Add the oil and continue to knead into a soft dough. 
5. Allow dough to rest for 15-20 minutes on the counter in the bowl with a kitchen towel placed over top or cover the bowl with plastic wrap .
6. This recipe makes about 15 Roti depending on your size preference, pull off 15 dough balls about the size of a kiwi. Set aside for 15 minutes because of the sourdough it should double to the size of a plum.
7. Sprinkle flour on your rolling pin and work surface. Form dough into a ball, now roll out the dough , picking up the dough and turning it clockwise after each roll out.
8. To create the flaky inside this step is optional but recommended highly. Roll the dough tightly like a taquito. Now take the end of the long roti down and begin turning it into itself. It should look something like a cinnamon roll swirl.
9. Now roll out the dough again and repeat this process with all the roti dough balls.
10. Heat your tawah or skillet over your stove burner on medium heat, pick up a roti and dust off any excess flour. Place the roti on the pan or tawah wait for bubble’s to appear over the surface of the roti.
11. Flip the roti and use a clean kitchen towel to lightly press down on. The roti to encourage heat to cook all sides evenly.
12. Remove from the pan and stack one on the other to keep in the heat.

Should I Ferment The Sourdough Roti Dough Overnight?

You can if you prefer a more fermented Sourdough taste and you don’t mind waiting overnight to eat it, why not? I usually cook up Sourdough Discard Roti as a quick side for dinner that I can prepare within 3 hours.

Can I freeze the already made Roti?

Yes! Cool off the roti completely, then cut out sheets of parchment paper and place them in between each roti. Stack them all appropriately then place them in a large Ziplock freezer bag, place in the freezer.

These Sourdough Roti are a family favorite in my house, they pair great with a homemade chicken Tikka Masala or Channa with potatoes.

I’m so excited to hear what you think! Enjoy friends!

Other Recipes That Are Sourdough:

• Sourdough Cinnamon Rolls
• Sourdough Flaky Biscuits
• Sourdough Blueberry Lemon Muffins
• Sourdough Sugar Cookies