Ingredients
Scale
- 1.5 cups whole wheat flour or atta
- 4 tbsp. of sourdough starter discard
- 1/2 tsp of salt
- Warm water
- A drizzle of oil or ghee
Instructions
- Add whole wheat flour, sourdough starter discard and salt, to a large mixing bowl.
- Mix this with a spoon, and you may be able to tell how much water you’ll need just from looking at it.
- Similar to making sourdough bread, gradually add water, and knead the dough using one of your hands, while the other keeps the bowl steady.
- Roll the dough into a ball, and press the tips of your fingers into the top of the dough. Drizzle a few drops of oil atop the dough, and let it rest for 20 minutes. Your dough should be firm, but soft.
- Transfer the dough to a lightfly floured surface, and divide the dough into 6 equal parts.
- Dip a ball of dough in flour, and press it flat using your fingertips.
- Use a rolling pin to roll the dough into an even circle, then set this aside and repeat with the remaining dough balls.
- Heat a cast iron pan over medium heat. Gently place the flattened dough ball into the pan, and flip it over once your notice bubbles appearing on its surface.
- Once both sides of the chapati are dotted with golden-brown spots, you should get a gorgeous roti puff. Remove it from the heat and place it on a plate. Cover the hot roti with a clean kitchen towel, so that it remains soft.
- You can even put the roti on direct flame, for a few seconds.
- Serve this with a hot, meaty curry, and enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: bread
- Cuisine: Indian
Nutrition
- Serving Size: 1 roti
- Calories: 105 kcal
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Protein: 8g