Sourdough With A Desi Twist: Here's How You Can Make It Your Own

NDTV

a day ago

Ever tried baking bread at home? There is something beautifully meditative about it. Mixing flour and water, working the dough with your hands, then waiting, watching as it transforms into a golden, crackling loaf is just so satisfying. It is not just cooking; it is an act of immense joy. And if there is one recipe that has captured the imagination of home bakers in recent years, it is sourdough. Once a niche found only in artisan bakeries, sourdough has now bubbled its way into kitchens around the world, including those right here in India.
But here is where things get interesting: Indian bakers are making it their own. This is no longer just a crusty European bread. It is sourdough spiced with ajwain, kneaded with ragi, and swirled with turmeric. In this feature, we dive into the flavours, grains, and techniques reshaping sourdough the Indian way. Get ready for warm crusts, bold ingredients, and a whole lot of homegrown creativity.
Sourdough And Its Indian Bread Connection:
Long before sourdough became a trend, Indian kitchens were already practising the quiet art of fermentation. Traditional Indian breads like bhatura use fermented curd or old dough for their fluff. Dosa and idli batters rely entirely on naturally occurring yeast and lactic acid bacteria to rise. In coastal regions, toddy or fermented rice water has long played a role in leavening soft appams.
The result? An interesting link between Indian culinary lineage and the French delicacy. It turns out that the patience, warmth, and microbial magic that make sourdough possible have always been a part of our cooking techniques.
The Desi Take On Sourdough:
Sourdough might begin as a humble mix of flour, water, and salt, but a touch of Indian pantry staples can transform it into something layered, soulful, and totally unique. Here's how you can upgrade a classic sourdough:
1. The Thepla Link:
Channel the rustic essence of a Gujarati thepla by blending in methi for a bittersweet depth, crushed jeera for earthiness, and a pinch of haldi for warmth, colour, and health benefits. Add a dollop of ghee while serving, and you have got a slice that feels both familiar and novel.
2. The Naan Inspiration:
We all love that charred tandoori flavour of the naan. Taking a cue from the classic bread, add some kalonji to the sourdough for oniony crunch. Also, add ajwain for a flavour punch and digestive benefits. These seeds add texture and a bold top note that makes each bite go perfectly well with chana masala, paneer bhurji, chicken curry, and other desi recipes.
3. Reimagine The Flour:
Add depth, nutrition, and a touch of nostalgia by replacing a portion of refined flour with atta, ragi, or even jowar and bajra. Millets add a distinctly Indian character to the sourdough while also supporting health and satiety.
4. Play With Herbs And Spices:
Ginger-Curry Leaf Sourdough: Add grated ginger and finely chopped curry leaves into the dough for a South Indian-inspired aromatic loaf.
Green Chilli And Coriander: For those who like heat, finely chop and fold in green chilli and dhania leaves for a chutney-inspired kick.
Tadka-Inspired Crust: Brush your loaf pre-bake with ghee infused with mustard seeds, curry leaves, and a pinch of hing for an irresistible crackle and fragrance.
In Conclusion:
Sourdough may not have originated in India, but it has found a home here. In a way, it is just another kind of roti, kneaded with care, risen with patience, and shared with joy. So, the next time you plan to bake some bread at home, give it a pinch of turmeric or a handful of jowar flour and create something that reflects your personality beautifully.