khamiri roti recipe | fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava |

by Tarla Dalal

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about khamiri roti▼

khamiri roti step by step recipe▼

what is khamiri roti recipe made of ?▼

making yeast mixture▼

dough for khamiri roti▼

making khamiri roti▼

pro tips for khamiri roti▼

calories of khamiri roti▼

Khamiri roti is the Mughals closest answer to leavened bread. Khamir, which means yeast, is used to prepare this roti, thus making it thick and spongy. Khamiri roti taste great with nearly any subzi and can even eaten with just some butter. Paired with dal makhni and nawabi paneer it makes a dining experience to give one's right hand for!

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Khamiri Roti recipe - How to make Khamiri Roti

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Preparation Time: 15 mins Cooking Time: 20 mins Baking Time: 5 to 6 minutes Baking Temperature: 250°C (500°F) Total Time: 35 mins 5Makes 2 to 8 rotis
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Ingredients

Khamiri Roti
2 cups whole wheat flour (gehun ka atta)
1 tsp dry yeast
1 tsp sugar
salt to taste
whole wheat flour (gehun ka atta) for rolling
2 tsp butter for brushing

Method

Khamiri roti

Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leaveaside for 15 minutes or until the yeast begins to ferment.
Combine all the ingredients and knead into a soft dough using enough warm water (approx. ½ cup).
Knead the dough well (approx. 4 to 5 minutes), cover and keep aside for 2 hours.
Divide the dough into 8 equal portions and roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) on a high flame and when hot, sprinkle the salt-water and do not wipe it.
Apply water on one side of the rolled roti and place the wet side facing downwards gently on a hot tava.
Cook it till small blisters appear on the surface. Flip the tava on an open flame and cook again while rotating the tava till brown spots appear.
Remove from the flame and apply 1/4 tsp of butter. Repeat steps 3 to 8 to make remaining 7 more khamiri rotis.
For making baked khamiri roti: place the rolled rotis on a greased baking tray and bake in a pre-heated oven at 220°c (440°f) for 6 to 8 minutes.
Serve hot.

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what is khamiri roti recipe made of ?

what is khamiri roti recipe made of ? See below image of list of ingredients for khamiri roti.

making yeast mixture

In a bowl put 1 tsp dry yeast . Dry yeast contains living microorganisms that feed on sugars in the dough and produce carbon dioxide gas. This gas creates air pockets within the dough, causing it to rise and become soft and fluffy.
Add 1 tsp sugar. The readily available sugar allows the yeast to begin fermentation quicker, leading to a faster rise in the dough. This is particularly beneficial for recipes like khamiri roti, which require a fluffy and airy texture.
Add 1/4 cup warm water. Warm water (around 100-110°F or 38-43°C) provides the optimal temperature for yeast activation. This allows the yeast to "bloom" and begin feeding on the sugar, releasing carbon dioxide gas that makes the dough rise.

Leave aside for 15 minutes or until the yeast begins to ferment. The 15-minute resting period allows the yeast to "proof," which essentially means checking its viability. If the yeast is active and healthy, it will start to foam and bubble, indicating it's ready to be incorporated into the dough.
After 15 minutes.

dough for khamiri roti

In a big bowl, add 2 cups whole wheat flour (gehun ka atta). Whole wheat flour provides a slightly denser and chewier texture to the khamiri roti, which some people prefer compared to the softer texture of refined flour rotis.
Add salt to taste. We added 1/4th tsp salt.
Add the fermented yeast mixture.

Gradually add enough warm water to make a soft dough. We added 1/2 cup warm water plus 3 1/2 tablespoons water. Using warm water provides more control over the dough's consistency and fermentation process. This helps ensure a predictable rise and a uniform texture in the final roti.
Knead the dough well (approx. 4 to 5 minutes) to make a soft dough.
Cover with a lid and keep aside for 2 hours.
After 2 hours.

making khamiri roti

To make khamiri roti recipe | fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava | divide the dough into 8 equal portions.

Roll out each portion into a circle of 125 mm. (5 inch) diameter with the help of a little wheat flour for rolling.
Apply water on one side of the rolled roti.
Heat a non-stick tava (griddle) on a high flame and when hot, sprinkle the salt-water and do not wipe it.
Place the wet side facing downwards gently on a hot tava.
Cook it till small blisters appear on the surface.

Flip the tava on an open flame and cook again while rotating the tava till brown spots appear.
Remove from the flame and apply 1/4 tsp of butter.
Serve khamiri roti recipe | fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava | hot.

pro tips for khamiri roti

In a bowl put 1 tsp dry yeast . Dry yeast contains living microorganisms that feed on sugars in the dough and produce carbon dioxide gas. This gas creates air pockets within the dough, causing it to rise and become soft and fluffy.
Add 1 tsp sugar. The readily available sugar allows the yeast to begin fermentation quicker, leading to a faster rise in the dough. This is particularly beneficial for recipes like khamiri roti, which require a fluffy and airy texture.

Add 1/4 cup warm water. Warm water (around 100-110°F or 38-43°C) provides the optimal temperature for yeast activation. This allows the yeast to "bloom" and begin feeding on the sugar, releasing carbon dioxide gas that makes the dough rise.
Add 2 cups whole wheat flour (gehun ka atta). Whole wheat flour provides a slightly denser and chewier texture to the khamiri roti, which some people prefer compared to the softer texture of refined flour rotis.

for making baked khamiri rotis

Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
Place the rolled roti on a greased baking tray.
Bake them in a pre heated oven at 220°C (440°F) for 6 to 8 minutes.