Sourdough Chapati Recipe: Step By Step Guide (& Tortilla Recipe)

Chapati, also known as roti, or Indian flatbread, is an unleavened flatbread that has been eaten (and is still eaten) across the Indian subcontinent for thousands of years.

Traditional chapatis are made with ‘chapati flour’ or ‘atta’, which is easily available in Indian food stores.

If you are new to making roti, it is always best to start with white chapati flour. You will find it much easier to handle, less sticky, more malleable, and give a smoother finish when rolling.

For making tortilla wraps, just swap out the chapati flour for plain all purpose flour and you have yourself a tortilla wrap!

Chapati doesn’t traditionally contain any yeast, but there are numerous health benefits that come from fermenting wheat in the traditional sourdough manner.

The dough is really simple to make but the skill in making a good roti is in the shaping, rolling and cooking of the bread.

Equipment Needed: – Rolling Pin – Small bowl – Large bowl – Oven mit/cloth (I use a face flannel) – Heat proof spatula/fish slice

Instructions if Using a Mixer: 1. Put the flour, salt, sourdough starter, and most of the water into the mixer. 2. Blend until just combined, adding a little water at a time if needed until you have a smooth dough.

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