This recipe for Sourdough Roti is another classic from Ooni Ambassador Artisan Bryan, the genius behind all things bread. These simple, three ingredient flatbreads are no exception – and pack a punch with a tangy sourdough flavour. Perfectly puffy and best served warm with lashings of butter.
Equipment
Rolling pin
Ingredients
300g (10.5oz) wholewheat flour
200g (7oz) warm water
100g (3.5oz) sourdough starter, unfed for at least 24 hours
Method
In a large bowl, add your flour, sourdough starter, and water. Mix from the centre of the bowl in a circular motion, gathering all the ingredients together with your fingers. Once the middle is incorporated, squeeze the rest of the mixture together and scrape down the sides of the bowl.
Knead the dough with your knuckles – this is the traditional method for making Roti. Continue kneading in the bowl until the dough becomes smooth and elastic. If you notice it getting a little dry, dip your knuckles into water and continue kneading.
Once smooth, cover the dough with a damp tea cloth and leave to rest for 30 minutes. You can keep the dough for up to three days in the refrigerator.
Fire up your Ooni pizza oven. Aim for 450°C (842°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.
Divide your dough into five 70g pieces. Coat each ball in flour, and use your rolling pin to flatten them out to roughly 2mm flat circles.
Using a small amount of flour, dust your Ooni pizza peel and lay your Roti on top. Slide the roti off your peel and into your Ooni pizza oven.
Cook for 30 seconds, allowing the Roti to puff up, then flip and cook for a further 30 seconds until both sides are speckled brown. Remove from the oven and gently tap the roti to deflate.
Serve warm with butter, or stuff with your favourite filling for a delicious meal or snack.
