We have added Roti Sourdough to our list of favorite recipes and you will want to as well when you see how easy it is to make. You can find more information about sourdough by going to Recipes For Discarded Sourdough Starter.
This blog post is sponsored by Bob’s Red Mill. Thank you so much for supporting the brands that support The Happy Mustard Seed! All words, views, and opinions are my own
It only seems right to add another fermented food to our list of recipes that we have been filling our recipe binder with over the last couple of years.
We are using Bob’s Red Mill Unbleached All-Purpose Flour for this recipe since it comes out so light and fluffy and the taste is perfection.
It is important to me to use a flour that I am already used to working with and that I also know what the consistency is going to be for any number of items that I make.
Ingredients
- ½ cup sourdough discard
- 2 tbsp oil
- ¼ cup warm water
- 2 tbsp butter, melted (reserve for filling)
- 1 ¼ cups Bob’s Red Mill Unbleached White All-Purpose Flour
- 1 tbsp curry powder
- ½ tsp salt
Instructions
In a large bowl, add the ap flour, salt, curry powder
Then add discard, oil and water and mix until combined
Lightly flour your work surface and turn the dough out on the work surface
Begin combining the dough by gently needing
Form into a ball
Divide into 8 equal parts
Form each piece into a round ball and flatten with the palm of your hand
Take each ball of dough and begin to roll it out with your rolling pin
Roll out the the Roti
Then, using a basting brush or paper towel add melted butter
Roll the roti onto itself
Then roll as if to make it a snail shape
Stand the roti roll up
Roll out the roti again.
Heat a medium skillet on medium-high heat
Add one roti to the pan and begin cooking. You should see bubbles forming
Press the bubbles down lightly
Flip and repeat heating the second side
Once cooked put on a plate and cover with a towel
Repeat for the remaining 7 roti
Serve warm or allow to cool for later use.
What If My Sourdough Is Too Sticky?
If the roti dough is too sticky, you can add a little oil to your hands. Try not to add too much flour as it will make the roti too tough.
Instructions
- In a large bowl, add the ap flour, salt, curry powder
- Then add discard, oil and water and mix until combined
- Lightly flour your work surface and turn the dough out on the work surface
- Begin combining the dough by gently needing
- Form into a ball
- Divide into 8 equal parts
- Form each piece into a round ball and flatten with the palm of your hand
- Take each ball of dough and begin to roll it out with your rolling pin
- Using a basting brush or paper towel add melted butter
- Roll the roti onto itself
- Stand roti up
- Roll out roti again
- Then roll as if to make it a snail shape
- Heat a medium skillet on medium high heat
- Add one roti to the pan and begin cooking. You should see bubbles forming
- Press the bubbles down lightly
- Flip and repeat heating the second side
- Once cooked put on a plate and cover with a towel
- Repeat for the remaining 7 roti
- Serve warm or allow to cool for later use
Roti Sourdough
Ingredients
- ½ cup sourdough discard
- 2 tbsp oil
- ¼ cup warm water
- 2 tbsp butter melted (reserve for filling)
- 1 ¼ cups Bob’s Red Mill Unbleached White All-Purpose Flour
- 1 tbsp curry powder
- ½ tsp salt
Instructions
- In a large bowl, add the ap flour, salt, curry powder
- Then add discard, oil and water and mix until combined
- Lightly flour your work surface and turn the dough out on the work surface
- Begin combining the dough by gently needing
- Form into a ball
- Divide into 8 equal parts
- Form each piece into a round ball and flatten with the palm of your hand
- Take each ball of dough and begin to roll it out with your rolling pin
- Using a basting brush or paper towel add melted butter
- Roll the roti onto itself
- Then roll as if to make it a snail shape
- Stand roti up
- Roll out roti again
- Heat a medium skillet on medium high heat
- Add one roti to the pan and begin cooking. You should see bubbles forming
- Press the bubbles down lightly
- Flip and repeat heating the second side
- Once cooked put on a plate and cover with a towel
- Repeat for the remaining 7 roti
- Serve warm or allow to cool for later use
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