In a bowl add whole wheat flour, all-purpose flour , baking powder, baking soda, sugar, salt, sourdough starter and water, and combine well to form a dough.

Set aside for 2 hours. You can refrigerate the dough either.

Divide the dough into 4 equal pieces ( 130g ) and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling.

Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.

Once you spread half of the dough heat a griddle or tawa. When you sprinkle water, it will sizzle and jump, that is sign that your girdle is ready. Before placing the dough disc make sure to brush the side with water so that it will stick to the griddle.

Carefully place the spread disc and cook for 30 seconds or until you will blister or bubbles on the top, flip and cook the other side for another 1 minute or until you see bubble.

Place directly into the flame. Khameeri roti will puffed up. While doing this make sure to hold it with ladle so that it won’t fall down.

Remove from the fire and transfer to a tortilla container. Close the lid immediately and this will make steam to trap inside and make soft.

This step is optional, if you want you can brush them with oil or ghee. From next one onwards you need to brush only one side which spacing upward. Continue to cook chapati until you finish the entire dough.

You can store sourdough Khameeri roti at room temperature for one -day and reheat in microwave for 15 seconds before serving

Enjoy with side dishes like chicken curry or chickpea curry.