Recipe: Roti with Sourdough Discard

When I started researching roti, I'm not going to lie.... the many different names I was encountering left me a little lost (chapati, paratha, phulka, etc.) But what I learned is that to make a good roti, you just have to keep it simple. Whole wheat flour, or atta, and warm water. That's literally it! You can add a pinch of salt or olive oil if desired. Of course, I decided to use a good amount of sourdough discard - in other words, some sourdough starter that hadn't been fed in a few days so it was not really going to leaven the bread. Roti are flat breads that are made by slowly incorporating the liquid into the whole wheat flour and kneading with your knuckles until you get a smooth dough. This quick recipe will have you eating authentic roti in no time!

There is no levain build for this recipe, so all you need is 200 grams of sourdough starter.

What You Need:

300 grams whole wheat flour 200 grams water 100 grams sourdough starter (or just 300 grams of warm water)

What You Need To Do:

  1. Combine your whole wheat flour with the warm water and sourdough starter in a bowl.

  2. Mix and knead with your knuckles until your have a smooth dough that does not crack.

  3. Cover your dough with a damp cloth and let rest for at least 30 minutes. The dough will also keep in the fridge for up to three days.

  4. Divide your roti dough into 70 gram pieces.

  5. Coat with flour and roll out with a rolling pin.

  6. Cook on a very hot cast iron or pizza stone for about 30 seconds each side. You will see bubbles form very quickly. You don't want to overcook them or let the spots turn too brown as your roti will no longer be soft.

  7. Allow to puff up and deflate after it is finished cooking. Serve with clarified butter or stuffed with meat, cheese, or veggies.