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+ servings

Sourdough Khara Bread (Sourdough Spicy Bread)




  • 100 grams sourdough starter active, see notes
  • 400 grams bread flour
  • 100 grams whole wheat flour
  • 375 grams filter water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 teaspoon cumin seeds
  • 1 large onion finely chopped
  • 4-5 green chilli finely chopped
  • ½ cup coriander leaves finely chopped
  • ¼ cup curry leaves finely chopped
  • 1 teaspoon pepper crushed
  • Rice flour to dust the banneton


  • Heat butter in a frying pan or kadhai and add cumin seeds
  • Once it splutters, add onions and fry until it turns translucent
  • Add green chilli, curry leaves, coriander leaves, and pepper
  • Saute for one more minute. Turn off the heat and let the mixture cool down completely
  • Combine bread flour and atta together. Set aside
  • Combine active starter and water together
  • Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes
  • Next, add salt and the onion mixture to the dough. Mix well, making sure they are incorporated well
  • Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the centre over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
  • Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
  • Dust the banneton well with rice flour
  • Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
  • Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
  • Next day, place the dutch oven in the oven and preheat at 230 C (450 F) for 45 minutes
  • Take the dough out of the fridge once the oven is preheated
  • Score the dough using a blade or sharp knife
  • Place in the dutch oven and close the lid. Bake for 20 minutes
  • Take the lid off the dutch oven and bake for 20 minutes
  • Turn off the oven and let the bread sit in the oven for 15 minutes for curing
  • Cool completely, slice and serve


  • Make sure the starter is active before using in this recipe. Click here to prepare your starter for baking
  • Click here to see how to stretch and fold the dough