Doli Ki Roti Recipe | Classic Sourdough Bread Recipe from Multan

Doli Ki Roti Recipe is a whole wheat fermented bread, activated with an age old and traditional recipe of homemade yeast. The ingredients which make the yeast, give a subtle but delectable flavor to the bread and take the taste of the bread to just another level.  Brown cardamom (Badi Elaichi), Fennel seeds (Saunf), Chana dal (Bengal Gram Dal), Poppy seeds, Sugar, Water, Whole Wheat Flour, Whole Wheat Flour, Sugar, Salt, Lukewarm Water, Oil, Chana dal (Bengal Gram Dal), Salt, Red Chilli powder, Coriander Powder (Dhania), Garam masala powder, Turmeric powder (Haldi), Ginger, Onion, Water   For Yeast Water 12 Brown cardamom (Badi Elaichi) 1/2 cup Fennel seeds (Saunf) 1/2 cup Chana dal (Bengal Gram Dal) 1/2 cup Poppy seeds 1/2 cup Sugar 500 ml Water For Homemade Yeast 3 teaspoons Whole Wheat Flour For Roti/Bread 4 cups Whole Wheat Flour 2 teaspoons Sugar 1 teaspoon Salt Lukewarm Water , to knead Oil , to deep fry For Filling: 2 cups Chana dal (Bengal Gram Dal) Salt , to taste 1 teaspoon Red Chilli powder , (adjust) 2 teaspoons Coriander Powder (Dhania) 1/2 teaspoon Garam masala powder 1/4 teaspoon Turmeric powder (Haldi) 2 inch Ginger , crushed 1/4 cup Onion , finely chopped Water , as needed     30   20     To prepare Doli Ki Roti Recipe, get prepped with all the ingredients required and prepare the homemade yeast water first.In a saucepan, add water (500 ml) and bring it to boil. Put all the ingredients listed in “Yeast Water”, including cardamom, fennel seeds, chana dal, khus khus (or poppy seeds) and sugar.Cover and boil for 2 minutes until sugar dissolves and the chana dal softens a bit. Let it remain covered. Wrap this saucepan in a dry and warm cloth and keep in the warmest corner of your kitchen. Let it stay undisturbed for 24 hours exactly.To prepare yeast, take the frothy water after 24 hours (only if it is frothy, or you need to repeat the procedure) to prepare homemade yeast. Pass the water through a sieve and mix it with whole wheat flour (3 tablespoons).The batter should resemble a pancake batter, flowy. Cover it again with lid and wrap with a warm cloth and keep in a warm place for 3 more hours.After 3 hours exactly, the mixture should all be bubbly and frothy. Now you may proceed with making the dough.Take half of the homemade yeast mixture and add the ingredients under “to make roti” (flour, sugar, salt, water) and knead to make a smooth pliable dough. Use only warm water to knead the dough. Keep it covered like before, for 3 hours or just half hour more, to rise.