Sourdough Discard Rotis
- Makes 10
Yes! Sourdough discard rotis coz’ why not? These golden flatbreads are just like restaurant-style tandoori rotis, only way fluffier, lighter and so much tastier, with a beautiful tang to them. Make them just like regular chapatis, half-way on the pan and then directly on the flame for a few seconds, until light and puffed up. Serve them with curry or as a wrap like I did - it’s a super-healthy way to use up all that extra sourdough discard you have lying around in the fridge. My easy-peasy recipe below,
Ingredients
230g Atta (whole-wheat flour)
125g sourdough discard
1 teaspoon sea-salt - optional
10g tablespoons olive oil
water, as necessary
Ghee or butter, for brushing - optional
Recipes
1. Place sourdough discard, atta flour, salt, and oil in a large bowl - mix it all together using a spoon.
2. Add water as necessary and bring it all together - knead for a few minutes until smooth. The texture of the dough should be like play dough. Rub 1/2 teaspoon oil all over dough and rest for anywhere between 1-3 hours until about double in size.
3. Once rested, pinch golf sized balls. Roll each ball between your palms until smooth, flatten and cover in dusting flour. Using a rolling pin, lightly roll into a thin circle (as shown in the video)
4. Heat a heavy skillet on medium flame for about 5 minutes, until hot. Place rolled rotis on the skillet and roast for about 10-15 seconds until it starts to bubble. Flip and cook for another 10-15 seconds on the other side.
5. Using a pair of tongs, carefully place the roti directly on the flame and let it blister for a few seconds on both sides.
6. Brush sparingly with ghee or butter - serve immediately.