Whole Wheat Roti Recipe – Authentic Sourdough Flatbread

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Roti Recipe – Authentic Sourdough Flatbread

Hey everyone! If you’ve ever craved that warm, soft, slightly tangy roti straight from the griddle, you’re in the right place. I remember the first time I tried making roti – it was a bit of a disaster, honestly! But with a little practice (and this recipe!), you’ll be whipping up perfect rotis in no time. This isn’t just any roti recipe, though. We’re using sourdough starter, which adds a depth of flavour you won’t believe.

Why You’ll Love This Recipe

This whole wheat roti recipe is a game-changer. It’s simple, uses just a handful of ingredients, and delivers incredibly delicious, healthy flatbread. The sourdough starter isn’t just for flavour; it also makes the rotis wonderfully soft and digestible. Plus, it’s a fantastic way to use up your discard!

Ingredients

Here’s what you’ll need to make about 12 rotis:

• 2 cup whole wheat flour (atta) – about 240g
• ?? cup sourdough starter (100% hydration whole wheat) – about 120g (see notes below for adjusting)
• ?? teaspoon salt – about 6g
• ?? cup water – about 240ml (start with slightly less and add more as needed)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Whole Wheat Flour (Atta) – Types & Uses

There are different types of atta available. I prefer using a fine-ground whole wheat flour for softer rotis. You can find different varieties at Indian grocery stores – look for ‘chakki atta’ which is stone-ground and retains more nutrients.

Sourdough Starter – The Key to Flavor & Texture

Using a 100% hydration starter (meaning equal parts flour and water) is best. If your starter is less active, you might need to increase the resting time. The amount of starter can vary slightly depending on your starter’s strength – start with the amount listed and adjust the water accordingly.

Regional Variations in Roti Making

Roti making is a deeply personal thing, and varies across India! Some families add a pinch of sugar, others a little oil to the dough. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the whole wheat flour and salt.
2. Add the sourdough starter and start mixing. Gradually add the water, a little at a time, until a soft dough forms. It shouldn’t be sticky, but it shouldn’t be too dry either.
3. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. This is where the magic happens!
4. Let the dough rest for 15-20 minutes. This allows the gluten to relax, making the rotis easier to roll.
5. Divide the dough into 12 equal balls.
6. Dust your work surface with a little extra flour. Roll each ball into a 6-inch thin round. Don’t worry if they aren’t perfect circles – rustic is beautiful!
7. Heat a griddle or tawa over medium-high heat.
8. Cook each roti for about 30 seconds until small blisters start to form. Flip it over and cook the other side for about 1 minute, until lightly browned.
9. Now, here’s the fun part! Place the roti directly over an open flame (gas stove) for a few seconds until it puffs up like a balloon. Be careful not to burn it! If you don’t have a gas stove, you can skip this step – the roti will still be delicious.
10. Transfer the puffed roti to a container and cover immediately with a lid or clean kitchen towel. This traps the steam and keeps them soft.
11. Repeat with the remaining dough.

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Roti Puff

The key to a good puff is the heat! Make sure your griddle is hot enough and the flame is direct. A little practice makes perfect.

Working with Sourdough Starter for Roti

Sourdough can be a bit unpredictable. If your dough feels too wet, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water.

Troubleshooting Sticky Roti Dough

Sticky dough is the bane of every roti maker’s existence! Don’t be tempted to add too much flour – that will make the rotis tough. Instead, lightly oil your hands and the work surface.

Variations

Let’s get creative!

Vegan Roti

This recipe is already vegan! Just ensure your sourdough starter is maintained with vegan-friendly practices.

Gluten-Free Roti (Alternative Flours)

For a gluten-free version, try using a blend of gluten-free flours like sorghum flour, millet flour, and tapioca starch. You may need to adjust the water content.

Spice Level – Infused Rotis (Garlic, Chili)

My family loves garlic roti! Simply add 1-2 cloves of minced garlic to the dough. You can also add a pinch of chili flakes for a little heat.

Festival Adaptations – Roti for Diwali/Holi

During festivals, we sometimes add a little turmeric powder to the dough for a beautiful golden colour.

Serving Suggestions

Roti is incredibly versatile. It’s perfect with:

• Dal (lentil soup)
• Vegetable curries
• Paneer dishes
• Simply with a dollop of yogurt and pickle!

Storage Instructions

Leftover rotis can be stored at room temperature in an airtight container for up to a day. To reheat, simply warm them in a microwave for 15 seconds or on a dry griddle.

FAQs

Got questions? I’ve got answers!

What is the best way to knead roti dough with sourdough starter?

Kneading develops the gluten, making the roti soft. Use the heel of your hand to push, fold, and turn the dough for 5-7 minutes.

Can I use all-purpose flour instead of whole wheat flour?

You can, but the rotis won’t have the same nutty flavour or nutritional benefits. Whole wheat flour is definitely recommended!

How do I know when the roti is cooked properly?

The roti should be lightly browned with small blisters. If it’s still pale and soft, it needs a little more cooking.

What if my roti doesn’t puff up?

Make sure your griddle is hot enough and the flame is direct. Also, ensure the roti isn’t too thick.

How can I keep rotis soft for longer?

Storing them covered is key! The steam keeps them soft and pliable.

Enjoy making these delicious sourdough rotis! I hope this recipe becomes a staple in your kitchen, just like it has in mine. Happy cooking!