The word khamir means yeast. Basically, it is a kind of flatbread which is leavened with yeast. Many restaurants still sell these flavourful flatbreads. These rotis have a spongy and soft texture and go really well with any Dal or Mughlai curry. Traditionally, these rotis are made in a clay oven or tandoor. But here, I have made them in a pan over the stovetop. It is pretty simple to make.
Table of Contents
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe
Khamiri Roti is a super soft and spongy fermented bread that was a staple in the Indian subcontinent during the Mughal era. Yeast or khamir is added to the flour, which makes Khamiri Roti extra soft and spongy. In olden times, people used to leave the dough overnight on the counter to ferment it, but now instant yeast is available. Yeast gives a better texture to the bread and keeps the bread light. A spread of ghee or butter on top before serving will make it even more delicious.
Serving Suggestion: 4
Preparation Time: 40 minutes
Cooking Time: 3 minutes
2. Ingredients
- 2 cups whole wheat flour
- 1 cup warm milk
- 1teaspoon active dry yeast
- 1teaspoon sugar
- 1 tablespoon of oil
- ½ teaspoon salt
3 . Step by Step method
- To begin making the Khamiri Roti Recipe, we will warm the milk a little, add yeast and sugar, and rest it for 5 minutes. The yeast will activate during this time.
- Mix 2 cups whole wheat flour and ½ teaspoon salt in a large bowl.
- Add the milk and yeast mixture to the bowl and mix everything well using your fingers.
- If the dough is too sticky, sprinkle some flour and knead it well for at least 5 minutes, and if the dough is too dry, add water a little and knead to make a soft dough. The amount of water will depend on the quality and amount of the flour. Do not add much water at once; otherwise, the dough will become sticky.
- Place them in the same bowl, cover it with a damp cloth, and allow it to rest for 30 minutes in a warm place or until the dough slightly increases in size.
After fermentation, the dough will rise and double in size.
- Uncover the bowl, sprinkle some dry flour over the rolling surface and place the dough on it. Apply a little flour on your palm and knead the dough for 1-2 minutes. This will release the air that is trapped inside the dough. Then, cut the dough into 6 to 8 equal parts.
- After that, place a dough ball over the rolling surface that is dusted with flour. Using a rolling pin, roll the dough out into a circle. Please ignore the shape of my roti.
- Heat a pan or tawa over a medium-high flame. Carefully place the roti in the pan and cook the first side for 30-40 seconds or until bubbles start forming.
- Then flip and cook the other side for around 45 seconds.
- Then, flip the roti one more time. It will slowly puff up. Cook for a few seconds and then flip again. Make sure both sides are fully cooked.
- Transfer it to a plate and make the rest of the khamiri rotis in the same manner. Apply butter or ghee over them.
- Serve Khamiri Roti with Korma, Chicken Curry, Nihari or Dal Makhani.
4. Tips
- The milk should be warm and not on the cooler side or hot. Or else the yeast solution will not get proofed or activated.
- When the yeast solution has become bubbly and frothy, then mix it with whole wheat flour, oil and salt. Knead to a smooth dough.
- This recipe can be doubled or tripled.
- You can use a stand mixer for mixing and kneading dough.
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