How To Make Quick And Easy Roti Sourdough (using Discard)

Name: How To Make Quick And Easy Roti Sourdough (using Discard)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: cup sourdough discard; tbsp oil; cup warm water; tbsp butter, melted (reserve for filling); ¼ cups Bob’s Red Mill Unbleached White All-Purpose Flour; tbsp curry powder; tsp salt

by Karla Harmer

8 roti

20 min

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.

how to make quick and easy roti sourdough using discard

This blog post is sponsored by Bob’s Red Mill. Thank you so much for supporting the brands who 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.

Full Instructions: https://thehappymustardseed.com/roti-sourdough/

How To Make Quick And Easy Roti Sourdough (using Discard)

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Recipe details

Yield 8 roti
Time spent: Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min

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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

Tips

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.
If you want to roll out all the roti first, you can. You can set them aside on the counter or drape them over the side of your mixing bowl. Do not stack them uncooked on top of each other uncooked.

Comments

Christie on Mar 18, 2021

Do you flatten it again after making the snail shape, and before frying it?

2 Reply
- See 2 previous
- Trudy on Mar 19, 2021
  
  Wondering the same thing.? Not sure why the need to roll it all up instead of just draping it over your hand and tossing it in the pan.
  
  1
- Karla Harmer on Mar 19, 2021
  
  Hi Christie!
  
  Yes, you do flatten it again. Let me add that to the instructions.
  
  Thank you so much for the question, I completely forgot to add those images and instructions.
  
  Best,
  Karla
  
  Like
- Karla Harmer on Mar 19, 2021
  
  Hi Trudy!
  
  Thank you for your question. I roll it up to help make layers, keep the butter from getting out and keep the pan clean.
  
  Best,
  Karla
  
  Like
Meweldon on Mar 19, 2021

I don’t understand about sourdough discard. What does that mean?

4 Reply
- See 1 previous
- Karla Harmer on Mar 19, 2021
  
  Hi Meweldon!
  
  The sourdough discard is the portion that is removed from your sourdough prior to feeding what you leave in your container.
  
  You can get more info here too if you want to learn more: https://thehappymustardseed.com/recipes-for-discarded-sourdough-starter
  
  Best,
  Karla
  
  Like
- Meweldon on Mar 19, 2021
  
  Thanks. I will do that! I had sourdough starter and made bread regularly from it over 40 years ago. I’m guessing it’s time to start again cause I adore roti!
  
  Like