Easy Sourdough Discard Roti Recipe (Indian Flatbread for Curry)

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Theres nothing like a warm, soft and buttery roti. As a West Indian roti bread is a very important staple bread to know how to make in your home. If you’re looking for an easy sourdough roti recipe that’s soft, flaky, flexible, and made without commercial yeast, this is the one to keep on repeat. This Indian-style flatbread uses sourdough discard to create tender, flavorful roti that pairs beautifully with curry stews, dahl, and simple weeknight meals. It’s also a practical way to reduce sourdough discard waste while still honoring traditional cooking methods.
Unlike many flatbreads that rely on instant yeast, this easy sourdough roti recipe uses sourdough discard for a slight tang and better digestibility. The dough comes together quickly. It rolls out easily. And it cooks in just minutes on a hot skillet. Even if you’re new to sourdough discard recipes, this method is straightforward and dependable.

What Is Roti?

Roti is a traditional Indian flatbread made with whole wheat flour, water, and sometimes oil or ghee. It is rolled thin and cooked on a hot skillet or tawa until soft, lightly puffed, and flexible. Unlike naan, roti does not use yeast, and it’s typically cooked without a tandoor oven.
In many Indian homes, roti is an everyday bread served with curry, lentils, vegetables, and stews. It’s used to scoop food instead of utensils and is meant to be soft enough to fold without cracking. Because it is simple and made fresh daily, roti is considered a staple comfort food across many regions of India.
This sourdough roti version stays true to the traditional method while incorporating sourdough discard for added flavor and gentle fermentation. The result is a soft, pliable flatbread that pairs beautifully with both Indian curries and Caribbean-style dishes in my kitchen.

Why You’ll Love This Sourdough Discard Roti Recipe

• A delicious way to use sourdough discard – Instead of throwing away extra starter, this recipe transforms it into soft, tender Indian flatbread.
• No commercial yeast needed – The sourdough discard adds subtle flavor and structure without requiring instant yeast.
• Soft, flexible, and perfect for curry – These rotis stay pliable, making them ideal for scooping up rich curries, dals, and stews.
• Family-friendly and versatile – Serve alongside Indian dishes, use as a wrap, or enjoy warm with butter

Tools You Need

• Tawah ( Skillet)
• Large Bowl
• Rolling Pin

Ingredients

• 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.
• Non-GMO All Purpose Flour: be sure to use good quality flour, as it attributes 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.

How To Make Sourdough Discard Roti

1. Mix the dough: In a large bowl, combine flour and salt. Add the sourdough discard and begin mixing. Slowly add warm water a little at a time until a soft dough forms.
2. Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until the dough becomes smooth and elastic. If the dough feels sticky, sprinkle in a little flour. 
3. Rest the dough: Place the dough back into the bowl and cover with a towel. Let it rest for 30–45 minutes. This helps the gluten relax so the roti rolls easily. 
4. Divide the dough: Divide the dough into 16 equal pieces. Roll each piece into a small ball. Keep the dough balls covered so they don’t dry out. 
5. Roll the rotis. Lightly flour the counter. Roll each ball into a 6–7 inch circle. They should be thin but not tearing. 
6. Cook the roti: Heat a cast-iron skillet or flat pan over medium-high heat. Place one roti onto the hot pan. Cook about 30–40 seconds until bubbles form. Flip and cook another 30 seconds. Lightly press with a spatula to help it puff. 
7. Cooked rotis: In a towel-lined bowl. This keeps them soft and warm. 
8. Optional: Finish brushing lightly with melted ghee butter for extra flavor. 
9. Storage: Refrigerate up to 3 days. Freeze up to 2 months. To reheat in a skillet for 20 seconds per side or warm in a covered pan. 

Common Mistakes to Avoid

• Using very old, overly sour discard
  Extremely acidic discard can overpower the flavor. Use discard that is no more than a few days old for best results
• Skipping the resting period
  If the dough hasn’t rested, it will shrink back when rolling and cook up chewy instead of soft.
• Cooking on low heat
  Low heat dries the roti out before it has a chance to puff and stay tender.
• Adding too much flour while rolling
  Excess flour can make the roti dry and dusty. Use just enough to prevent sticking.
• Overcooking
  Roti cooks quickly — usually 30–60 seconds per side. Cooking too long will make it stiff.

Should I Ferment the Sourdough Roti Dough Overnight?

You, can ferment this dough overnight,be mindful it will have more of a tang flavor from the sourdough discard which is not a flavor normally associated with roti bread. Because of this I don’t ferment my roti dough.

How Long Do I Cook The Roti Dough?

The sweet spot is 30-60 seconds depending on your stove top heat distribution and the type of pan your using it could be more or less. A good rule of thumb is 30-60 seconds on each side making sure to watch the roti so it doesn’t burn.

How Do I Know When the Roti’s are Done?

Once you place the roti in the pan after a 30-60 seconds the roti will become brown then you flip it over onto the opposite side to cook. You will see the roti puff up this is how you know it’s cooking evenly. Help it along by light pressing on it with a tea towel. After 30-60 seconds remove it from the pan. Watch it to make sure it doesn’t burn and that the roti is fully cooked, it will look like bread and less like dough.

How to Store Sourdough Discard Roti

Once cooled, store roti in an airtight container or zip-top bag at room temperature for up to 24 hours.
For longer storage, refrigerate for up to 3 days. Keep them tightly sealed to prevent drying out.
If stacking, place parchment between layers to keep them from sticking together.

How to Reheat Roti (Without Drying It Out)

Stovetop (Best Method)
Place the roti in a hot skillet for 15–30 seconds per side until warmed through. This helps restore softness.
Microwave (Quick Method)
Wrap in a slightly damp paper towel and heat for 10–15 seconds. This creates steam and prevents drying.
From Frozen
Reheat directly in a skillet from frozen, or thaw overnight in the refrigerator before warming.

Pro Tips for Sourdough Discard Roti

• Resting is non-negotiable
  Even a short rest allows the gluten to relax, making the roti easier to roll and helping it stay soft after cooking.
• Don’t press too hard while cooking
  Gentle pressure is fine, but over-pressing can flatten the steam pockets that help roti stay tender.
• Use high heat and a heavy pan
  A properly preheated skillet (or traditional tawa) creates those signature brown spots and encourages light puffing.
• Stack and cover immediately
  Place cooked rotis in a towel-lined bowl and cover right away. The trapped steam keeps them pliable and soft.
• Serve fresh when possible
  While roti stores well, it is at its absolute best warm off the skillet.

More Delicious Recipes from Our Home

• Instant Pot Chicken Tikka Masala (No Cream Needed)
• Sourdough Buttery Garlic Naans
• Sourdough Blueberry Lemon Muffins

If you try this recipe and love it, I would love it if you could come back and give it 5⭐ stars! Tag me on Instagram @ourlovedhomeliving

How to Make Easy Sourdough Discard Roti

Making sourdough discard roti is simple and requires only a few pantry ingredients. The dough comes together quickly, rests briefly, and cooks in minutes on a hot skillet. This method creates soft, flexible rotis perfect for serving with curry or stew