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Sourdough Discard Roti

This easy sourdough discard roti recipe transforms extra starter into soft, flexible indian flatbread. Made without commcerial yeast , it's perfect for served warm along side your favorite curry dish.
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Sourdough discard roti recipe
Prep Time:15 minutes
Cook Time:15 minutes
Rest Time:20 minutes
Total Time:50 minutes

Equipment

  • Cast Iron Tawah or Skillet
  • Large Mixing Bowl
  • Rolling Pin
  • Bench Scraper or knife

Ingredients

  • 3 cups All purpose flour
  • ¼ cups Sourdough discard inactive sourdough starter
  • 1 tsp Salt
  • ¾ cups warm Water add gradually
  • 1 tbsp Melted Ghee optional makes dough softer

Instructions

  • Mix the dough in a large bowl combine flour,salt ,ghee an sourdough starter and mix together Slowly add water a little at a time until a soft dough forms.
  • 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. 
  •  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. 
  • 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. 
  • Roll the rotis lightly, flour the counter. Roll each ball into a 6–7 inch circle. They should be thin but not tearing.
  •  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.
  • Keep cooked rotis in a towel-lined bowl.This keeps them soft and warm. I like brushing mine with brush them melted ghee butter for extra flavor. 

Notes

Stack cooked rotis inside a kitchen towel to keep them soft and warm.
Texture of the roti

Your dough should feel soft and slightly tacky, but not sticky. If it feels dry add water 1 teaspoon at a time. If it feels too wet, lightly dust the dough with flour. A soft dough is what gives you pliable flexible rotis.

resting is not optional

let the dough rest for at least 20-30 minutes before rolling. This relaxes the gluten and makes rolling much easier. If you skip this step, the dough will shrink back when you roll it out thin.

Discard consistency will affect hydration

If your sourdough discard is very thick, you may need slightly more water. If it's runny, reduce the liquid slightly. Aim for a dough that is smooth and elastic after kneading.

 

Don't be afraid of the puff

If your roti puffs while cooking, that's a good sign. It means steam is forming inside and creating soft layers. Gently press with a cloth or spatula to encourage puffing.
Servings: 16 Rotis
Calories: 120kcal