Sourdough Chapathi – Sourdough Roti or Tortilla

Sourdough Chapathi or Sourdough Roti or Sourdough Tortilla recipe with stepwise photos. One of the most easiest and frugal way to use the sourdough discard after every feed will be to make this sourdough chapathi.

The term “discard” need have to be taken literally by throwing away or binning the discard.

Why throw it away when the discard from your sourdough starter happens to be a living, breathing thing that’s so full of digestive enzymes which is really good for your gut health.

Though I’m gluten sensitive, by incorporating sourdough in chapathis, I’m able to digest them easily without suffering from stomach ache or bloating.

We all know that eating fermented food is good for your overall general health.

We do not have to restrict the fermented food to just idli, dosa etc., but can easily incorporate them in making so many food varieties.

Likewise sourdough need not have to be restricted to be used just to bake breads and boules.

You can make Sourdough ragi paniyarams, sourdough jalebis, sourdough oatmeal muffins, Sourdough Naan which can all be incorporated in your daily meals.

Making sourdough chapathi also gives me an excuse to feed my starters more often.

Both my starters get to be more active and stay ripe regardless of whether I bake a bread that week or not.

How much sourdough discard to use?

I always discard 1/2 cup and replace the same by feeding it. So I use one half which is 1/4 cup on the same day of feeding it

I then store the remaining in the fridge and finish it off the next time I make chapathis within the same week.

This helps me to feed and maintain 2 starters at the same time without letting them die on me.

How much time is the dough supposed to rest?

It depends on one’s tastebuds, I would say. While I do not mind eating a really sour tasting chapathi, the rest of the family is very sensitive to way too sour tasting rotis.

So during summer time, I mix the dough, start preparing the side dish and before I finish cooking it, I start rolling out and cooking the chapathis.

The maximum resting time for the dough is 15 to 20 mins.

But during winter, since the weather is cold, I prepare the dough an hour ahead and manage to make not too sour tasting rotis.

What happens if the dough rests for longer time?

Other than way too sour chapathis you cook out of the dough, the texture of the dough changes.

The dough becomes more spongy, soggy and as a result, it will be difficult to roll out perfect round looking rotis.

While rolling out the dough it will too sticky, forcing you to add more flour and you will end up with a dense and cardboard like chapathi.

If not, you may end up having to pat the dough like you would pat a naan.

Let’s make sourdough chapathi:

1. Take whole wheat flour in a mixing bowl and add salt.

2. Add sourdough discard.

3. Add enough water to make a smooth dough.

4. Let it rest for 15 to 20 mins. Poke a hole and drag it over the dough and the shape will stay put.

5. Make golf ball sized balls and roll each ball into 8 or 9 inch dia circle of 1/4 inch thickness with a rolling pin.

6. Heat a tawa and when its hot place the rolled out chapathi on it and let it cook for 40 to 60 secs over medium flame.

7. When you see spots puffing up on top, flip the chapathi and let the other side cook as well.

8. Gently apply pressure using a spatula or a clean cloth for it to puff up.

Sourdough Chapathi – Sourdough Roti recipe below:

Sourdough Chapathi - Sourdough Roti

Radhika

Make easy chapathi, roti or tortilla using sourdough discard explained with stepwise photos.

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Prep Time 5 mins

Cook Time 20 mins

Resting Time: 15 mins

Course Main

Cuisine Indian

Servings 4

Ingredients

  

• Whole wheat flour - 3 handfuls or 300 gms or 1-1/2 cups
• Sourdough discard - 1/4 cup or 50 gms
• Salt - to taste
• Water - to knead
• Ghee or Oil - to apply

Instructions

 

Make the dough:

• Take whole wheat flour in a mixing bowl and add salt.
• Add sourdough discard and mix it into the flour using your fingertips.
• Once it resembles bread crumbs like texture, add water little by little.
• Mix well to combine and form a smooth and supple dough.
• Cover with a lid or damp cloth and let it rest for 15 to 20 mins.

Roll the chapathi:

• Make golf ball sized balls from the dough.
• Using a board and rolling pin, roll out each ball into 8 or 9 inch dia circle.
• You can roll out all the balls and arrange it on a plate side by side to prevent them from sticking together.

Cook the chapathi:

• Heat a tawa and let it become hot.
• Place a rolled out chapathi on it and let it cook for 40 to 60 secs over medium flame.
• When you see spots puffing up on top, flip the chapathi.
• Let the other side cook as well.
• Gently apply pressure using a flat spatula or a folded clean cloth on top for the chapathi to puff up.
• Once the other side is cooked, remove on to a plate.
• Continue making rotis with the remaining balls.
• You can either serve it as such or apply a light coat of ghee (preferably) or oil on top of the chapathi as soon as you take it off the pan.
• Serve these sourdough chapathi with any side dish of your choice.

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