Sourdough Discard Rotis – Tandoori-Style Puffed Flatbreads
Rustic Indian Whole-Wheat Flatbreads Featuring Sourdough Discard Starter, Stone-Milled Atta Flour, and a Direct-Flame Balloon Finish
These sourdough discard rotis combine the rustic texture of tandoori rotis with a complex wild-yeast tang, turning out extra fluffy and light on the stomach.
The secret is combining elastic Indian atta flour with acidic sourdough discard, then flash-baking over an open flame so the trapped internal moisture balloons the flatbread into a hollow sphere. Enjoy the recipe!
Recipe
- Knead & Proof Dough: Combine atta flour, sourdough discard, olive oil, and salt, adding lukewarm water gradually until a soft dough forms. Knead for 3–5 minutes until smooth, coat with oil, and rest covered on the counter for 1–3 hours until nearly doubled in volume.
- Portion & Roll: Press out gas and divide the dough into 10 golf-ball-sized portions. Roll into smooth spheres, dust in extra atta flour, and roll out into thin 6–7-inch circles.
- Skillet Sear: Place a rolled roti on a hot dry cast-iron skillet or tawa for 10–15 seconds until tiny bubbles form, then flip and cook the other side for 10–15 seconds.
- Open-Flame Puff & Finish: Lift the par-baked roti with tongs and hold it directly over an open gas burner for 2–3 seconds until it balloons into a hollow sphere with leopard spots. Brush with ghee or butter and stack in a towel to keep warm!
💡 Chef Notes & Tips
- Electric Cooktop Alternative: If using a flat glass electric or induction stove, press down firmly on the rising air bubbles with a clean cloth towel on the hot skillet to force the steam to puff up the roti inside the pan.
- Vegan Adaptation: Proceed with the olive oil kneading steps and completely omit the final dairy ghee or butter brush to keep the blistered rotis clean and plant-based.
