1: 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. 

2: 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.

3: 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. 

4: 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. 

5: 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. 

6: 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. 

7: 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. 

8: Serve warm with butter, or stuff with your favourite filling for a delicious meal or snack.