If you love homemade roti but also have an active sourdough starter sitting in your kitchen, this recipe is the perfect combination of both. These sourdough flatbreads are soft, lightly chewy, flavorful, and beautifully golden when cooked. They have the familiar shape and feel of traditional roti, but the sourdough starter gives them a subtle tang and a wonderful texture.
The best part is that you do not need a special oven or complicated equipment. A regular skillet or cast-iron pan is all you need. The dough can also be prepared ahead of time, making these flatbreads perfect for busy days when you want fresh homemade bread without spending hours in the kitchen.
Ingredients
1 cup active sourdough starter
2 ½ cups all-purpose flour
¾ cup warm water, plus a little more if needed
1 teaspoon salt
1 tablespoon olive oil or melted butter
1 teaspoon honey or sugar, optional
Extra flour for rolling
Melted butter or ghee for brushing, optional
Step 1: Make the Dough
Start by adding the active sourdough starter to a large mixing bowl. Add the warm water, olive oil or melted butter, and honey if you are using it. Stir everything together until the mixture is mostly combined.
Add the flour and salt gradually. Mix with a wooden spoon or your hands until a rough dough forms. The dough should feel soft and slightly tacky but should not be extremely sticky.
If the dough feels too dry, add warm water one tablespoon at a time. If it feels very sticky, sprinkle in a little more flour. Try not to add too much flour because keeping the dough soft will help create tender flatbreads.
Step 2: Knead the Dough
Transfer the dough to a lightly floured surface and knead it for about 5 to 7 minutes. You do not need to knead aggressively. The goal is simply to develop a smooth, flexible dough.
You can also knead the dough directly in the bowl using your hands. After several minutes, it should become smoother and more elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap, a lid, or a clean kitchen towel.
Step 3: Let the Dough Ferment
Leave the dough at room temperature until it becomes noticeably softer and slightly puffy. Depending on the temperature of your kitchen and the strength of your starter, this can take approximately 4 to 8 hours.
You are not necessarily looking for the dough to double in size. Instead, look for a dough that feels airy, relaxed, and easier to stretch.
For more sourdough flavor, you can place the covered dough in the refrigerator overnight. The slower fermentation will give the flatbreads a deeper flavor.
If you refrigerate the dough, let it sit at room temperature for about 30 to 60 minutes before shaping so it becomes easier to work with.
Step 4: Divide the Dough
Once the dough has finished fermenting, place it on a lightly floured surface.
Divide the dough into 6 to 8 equal portions, depending on how large you want your flatbreads to be.
Take one portion and gently roll it between your hands to create a smooth ball. Repeat with the remaining pieces.
Cover the dough balls with a clean towel and let them rest for about 15 to 20 minutes. This short resting period is important because it allows the gluten to relax, making the dough much easier to roll.
Step 5: Roll the Flatbreads
Lightly flour your work surface and take one dough ball.
Using a rolling pin, gently roll it into a thin round, similar to the thickness you would use for homemade roti. Try to keep the thickness as even as possible.
You do not want the flatbread to be paper-thin. A slightly thicker dough will give you a softer, chewier center while still allowing the outside to develop beautiful golden spots.
If the dough keeps shrinking while you roll it, let it rest for another 5 to 10 minutes before continuing.
Step 6: Heat the Pan
Place a dry skillet, cast-iron pan, or tawa over medium-high heat.
Allow the pan to become properly hot before cooking. A hot cooking surface is important because it helps the flatbread puff and creates those delicious browned spots.
You do not need to add oil to the pan. The flatbread can be cooked directly on the dry surface.
Step 7: Cook the Sourdough Flatbread
Carefully place one rolled flatbread onto the hot pan.
Cook for approximately 30 to 60 seconds, or until you begin to see small bubbles forming on the surface and the bottom develops light golden spots.
Flip the flatbread and cook the other side for another 30 to 60 seconds.
You may see the flatbread puff up in certain areas. This is a great sign that the dough is cooking properly.
If necessary, gently press down on the thicker areas with a spatula to help the bread cook evenly.
Flip once more if needed and cook until you have beautiful golden-brown spots on both sides.
Avoid overcooking the flatbreads. Cooking them for too long can make them dry instead of soft and flexible.
Step 8: Keep Them Soft
As soon as each flatbread comes off the pan, place it inside a clean kitchen towel or covered container.
Keeping the cooked flatbreads covered traps the steam and helps maintain their soft texture.
For an extra-rich finish, brush each warm flatbread lightly with melted butter or ghee. You can also leave them plain if you prefer.
Helpful Tips for Perfect Sourdough Flatbread
Use an active sourdough starter for the best results. Your starter should be bubbly and recently fed rather than completely inactive.
Keep the dough soft. Adding too much flour is one of the easiest ways to end up with tough flatbread.
Do not skip the resting periods. Allowing the dough to relax makes rolling much easier and helps create a softer texture.
Make sure your pan is hot before adding the dough. If the pan is not hot enough, the flatbread can become dry before it develops those beautiful golden spots.
Do not overcrowd the pan. Cook one flatbread at a time unless your skillet is large enough to comfortably fit more than one.
How to Serve
These sourdough flatbreads are incredibly versatile. Serve them warm alongside curries, grilled chicken, vegetables, soups, lentils, or your favorite creamy dips.
They also make a delicious wrap. Fill one with grilled meat, fresh vegetables, cheese, or leftover roasted vegetables for a quick lunch.
For breakfast, serve them warm with eggs, butter, cheese, or a little honey.
You can even brush them with garlic butter and fresh herbs immediately after cooking for a simple homemade garlic flatbread.
How to Store
Allow leftover flatbreads to cool completely before storing them.
Place them in an airtight container or resealable bag and keep them at room temperature for up to 2 days. For longer storage, refrigerate them for several days or freeze them with parchment paper between each flatbread.
To reheat, place them in a hot skillet for a few seconds on each side. You can also warm them in the microwave, covered with a slightly damp paper towel, to help restore their softness.
These homemade sourdough flatbreads are one of those recipes that become easier and better every time you make them. Once you get comfortable with the dough, you can adjust the thickness, size, and cooking time to create your perfect roti-style bread.
Soft in the middle, lightly crisp around the edges, and covered with delicious golden spots, these flatbreads are an easy and flavorful way to use your sourdough starter. They are perfect for everyday meals and taste best when served warm straight from the skillet.
