Sourdough Whole Wheat Flatbreads #BreadBakers

In Indian kitchen's flatbread is a must with every meal. Karen is hosting this month's event for Bread Baker and gave us this theme"Breads with levain (sourdough), biga, poolish, soakers, etc.". Since Flatbread is a must in our house daily, I decided to make flat bread with my sourdough starter. This sourdough bread has an excellent flavor and the smells awesome. Sourdough takes a long time to rise so, if,  you plan to make it for morning breakfast then it should be kneaded the previous night and left in the fridge to rise, next morning your can make them in a jiffy for breakfast.

I kneaded this dough at 09.30 am and covered in a container and let if on my kitchen counter for two hours then refrigerated it.  Made the flatbreads in the night at 7.30 pm. Although these will not puff like the normal chapatti, but, they will taste awesome and all will definitely enjoy the taste and flavor.

I have used freshly ground home made whole wheat flour with salt and active sourdough starter. Usually, never add oil for kneading for flat breads. I, brush them with desi ghee when they are baked. If, you wish can add oil while kneading as you usually knead your chapatti dough. The most important is to see that your sourdough is active. This dough is on the moist and sticky side, rolling it into a flatbread requires a little extra flour.

These are cooked on the stove top in a flat skillet, because of the sourdough they get a lovely pattern of browned spots.

Ingredients
3 Cups Heaped Whole Wheat Flour
1/2 Teaspoon Sea salt
1/2 Cup Active Sourdough starter
1 to 1.1/3 Cup Water
2 Tablespoons Oil  - optional
Dry Flour as required for rolling

Desi ghee for brushing

Method 

In a food processor , add  flour with the salt and pulse it for a minute. Add the sourdough starter,  and again run it for a minute, then from the funnel add water,  little at time as the processor is running, till it form a soft and sticky dough.

Oil the work surface  and with a dough scraper take all the dough on to the work surface and with the scraper just turn the dough dusting it with little flour for 10 to 15 turns till it form a smooth dough.  Oil a bowl and keep the dough in it, let is rest covered for 2 hours  on your kitchen counter and then refrigerate it for at least 8 hours or till it rises .  

After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 6 to 8  equal pieces, and with oiled hands, form each piece into a ball. Rest the dough for at least an hour I kept it for  2 hours.

 Then dust the work surface with dry flour and roll each ball into a round flatbread / chapatti.  Keep this covered on a dusted surface and roll rest of the balls into flatbread /chapatti.  When all are rolled then heat a  skillet/ tava, over medium low heat.

Place the first rolled flatbread  on the hot skillet and allow to cook on the first side for about two minutes, or until it no longer looks moist on top. Flip the bread over, and cook on medium high  until  brown spots appear. Filp again and press it with a dry cloth so that it starts to puff and brown spots appear on this side too.   Take it out on to a dry cloth or  tea towel and brush it with ghee or butter cover and keep aside till rest of the flatbreads have baked. 

Serve and enjoy with any vegetable or gravy dish!

Labels : Flatbread, Sourdough, Bread Bakers, Whole Wheat, Healthy, Breads
See what our other Bakers have baked for this event.

• Buttery Sourdough Biscuits from Cook's Hideout
• Cinnamon Raisin Sourdough Bread from Mayuri's Jikoni
• Golden Sourdough Garlic Focaccia from Ambrosia
• Hokkaido Bread with Tangzhong from Sonlicious
• Overnight 500g Sourdough Bread from Hostess at Heart
• Pai Bao with Tangzhong from All That's Left are the Crumbs
• Pav Buns Using the Tangzhong Method from Spill the Spices
• Peanut Bread from Passion Kneaded
• Poolish Dough Pizza Crust from Palatable Passtime
• Sourdough Bread Bowls from The Crumby Kitchen
• Sourdough Focaccia with Crispy Garlic from Baking Sense
• Sourdough Pain Noir from What Smells So Good? 
• Sourdough Whole Wheat Flatbreads from Sneha's Recipe
• Walnut Levain Bread from Karen's Kitchen Stories 
• Whole Wheat Papo Secos - Portuguese Rolls from The Schizo Chef

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.