Sourdough Chapati

These Sourdough Chapatis are delicious and soft and perfect accompaniment to curries/ dals or if you are like me, you can simply drizzle ghee and sugar on the hot chapati and gulp it down. Pure Bliss!! If you are a sourdough Parent you will surely relate to having discard and scouring the internet way to use up the discard. One of the most easiest and frugal way to use the sourdough discard after every feed will be to make this sourdough chapati.

Chapatis/ Rotis are an integral part of the Indian Cuisine. Made with just 3 ingredients- whole wheat flour, water, and salt, these are easy to make but difficult to roll out. The rolling is what requires a lot of practice. In fact, chapatis were the first thing I ever learnt to make. Even today, our one meal of the day will consist of chapatis.

My Sourdough Starter was born in the pandemic. With the shortage of yeast and the surplus amount of free time I had, I began my Sourdough Journey. My Starter, Mr. Gundya is a healthy , young lad who stays in the fridge (that was when I was back to work), and gets fed once a month. Since now I am baking on a regular basis, Gundya has stepped out and happily sits on my kitchen counter.

My Sourdough Starter:

I use a 100% hydration Starter. A 100% hydration starter has equal quantities of water and flour. I use a mixture of flour – whole wheat flour and all purpose flour. Both in equal quantities. I use Sher Durum atta for whole wheat and Robin Hood for all purpose flour. This is also what I use to feed my starter.

What is a Sourdough Discard?

Sourdough discard is that portion of your starter that is removed and discarded before feeding what’s left in the jar. Even if it is called as ‘discard’ it doesn’t mean that you actually have to throw it away.  Usually discard is very versatile and you can make many recipes from it. There are a several ways you could use your Sourdough discard – from crumpets to pancakes to crackers and just about any recipe that uses flour and/or yeast.

Having experimented with a lot of sourdough in my kitchen, I am usually left with discard. I hate to throw the discard away. And so I began incorporating it into my regular rotis. Now that my starter is strong I can use the discard, If you are just beginning your sourdough starter I would not recommend using 1-7 day discard.

How much discard do you need to make rotis?

This, depends on how much you love the flavor of sourdough. You can add as little as 1/4 cup of sourdough discard if you want barely any flavor at all, or as much as a cup. I usually use 1/4 cup for 1 and 1/2 cup flour. This quantity makes around 8 small sized rotis. I usually rest my dough for 10 mins, but you can make it right away. I have also read some recipes which require the kneaded dough is rested in the refrigerator for a more enhanced Sourdough flavor.

Sourdough Chapatis Troubleshooting:

1. Dough is too sticky – Add some dry flour little at a time to make it easier to handle
2. Dough too stiff: Knead the dough with adding little water. Add a little oil and knead the dough until it is soft and pliable .
3. Don’t have time to rest the dough: You can make the chapatis right away. If you have time, rest the dough if not, start making them.
4. Chapati sticking to the rolling surface : Dust the rolling surface with flour and roll out each ball of dough
5. Cannot roll them into a perfect round : Don’t worry they will still taste good. Try to roll them out evenly so that they puff up. Making a perfect round shape requires a bit of practice. And if you are still obsessed about the perfect round rotis, then roll them out evenly, place a plate/bowl/lid on the roti and apply pressure. Then separate it by cutting the outer edges with a knife. Using a paring knife or pizza cutter using a circular lid/ plate/bowl as a guide cut the extra dough and you will have perfect round roti.
6. Want to make it Vegan? Simply skip the ghee.

Our other Sourdough recipes:

Try our Sourdough Jalebi (The Indian sweet) and the Sourdough Ladi Pav aka Sourdough Dinner rolls.

Sourdough Chapati

Recipe by Samrudhi MaheshCourse: MainCuisine: Indian, Other world cuisineDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Make the softest Sourdough Chapatis

Ingredients

• 1 and 1/2 cups durum whole wheat flour

• 1/4 cup sourdough Discard/ starter

• ½ teaspoon salt

• Water for kneading – as required

• Oil as required

• Ghee (optional)

Directions

• In a bowl, add your sourdough discard. Add around 1/4 cup water, salt and mix well.
• Add the wheat flour and mix well again. Now begin adding water little extra at a time as needed and continue mixing until all the flour is incorporated. Knead the dough with both hands, until you have a smooth dough. The dough should be firm but soft and pliable. Add a few drops of oil and spread it all over the dough ball and let it rest for 10-15 mins
• Heat a flat pan / tawa on medium flame.
• Divide the dough into equal parts. Roll each dough ball to a smooth ball, round and no cracks. To roll it, dip a ball of dough in flour on both sides and press it to flatten it.
• Put the floured, flattened dough ball onto a floured surface, and roll out into a round shape Roll it out from the center outwards. This may need a little practice, but don’t worry, even if it’s not perfectly round, it’ll still taste good! If your chapati is sticking to your rolling pin and/or the work surface sprinkle some dry flour and begin rolling it again. Repeat the same with rest of the balls.
• Place the rolled out roti, onto the hot tawa/pan and within few seconds you should notice bubbles on the surface, flip it over. Press on the edges of the roti (gently) with the spatula or wadded up towel, which will help the roti puff up. Drizzle some oil over it.
• When both the sides have dark brown spots, remove from heat. Your rotis are ready. Apply ghee and store in an air tight container.

Notes

• Dough is too sticky – Add some dry flour little at a time to make it easier to handle
• Dough too stiff: Knead the dough with adding little water. Add a little oil and knead the dough until it is soft and pliable .
• Don’t have time to rest the dough: You can make the chapatis right away. If you have time, rest the dough if not, start making them.
• Chapati sticking to the rolling surface : Dust the rolling surface with flour and roll out each ball of dough
• Cannot roll them into a perfect round : Don’t worry they will still taste good. Try to roll them out evenly so that they puff up. Making a perfect round shape requires a bit of practice. And if you are still obsessed about the perfect round rotis, then roll them out evenly, place a plate/bowl/lid on the roti and apply pressure. hen separate it by cutting the edges with a knife. Using a paring knife or pizza cutter using a circular lid/ plate/bowl as a guide cut the extra dough and you will have perfect round roti.
• Skip Ghee to make it Vegan.

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