Khamiri Roti
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm water, sugar, and active dry yeast.
- c.Stir gently and let it sit for 5-10 minutes.
- d.The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
- 2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
- c.Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
- d.Mix until a shaggy dough forms, then transfer to a lightly floured surface.
- e.Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
- 3
Step 3
- a.Proof the Dough
- b.Form the dough into a ball and place it in a lightly greased bowl.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Rotis
- b.Once proofed, gently punch down the dough to release the air.
- c.Briefly knead for another minute.
- d.Divide the dough into 8 equal portions and roll each portion into a smooth ball.
- 5
Step 5
- a.Cook the Rotis
- b.Heat a tawa or cast-iron skillet over medium-high heat.
- c.Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
- d.Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
- e.Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
- f.Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
- g.For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
- 6
Step 6
- a.Serve
- b.Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
- c.Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
- d.Serve hot with your favorite curry, dal, or kebab.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your water and milk are lukewarm, not hot. Water that is too hot can kill the yeast, preventing the dough from rising.
- 2Kneading is crucial. A well-kneaded dough develops gluten, which gives the roti its characteristic soft and spongy texture.
- 3Don't roll the rotis too thin. A little thickness helps them stay soft and pillowy after cooking.
- 4Keep the uncooked dough balls covered with a damp cloth to prevent them from drying out while you cook the rotis.
- 5For the softest rotis, serve them immediately after cooking. If you need to store them, wrap them in a cloth inside an insulated container.
Adapt it for your goals.
Flavor
Add 2 tablespoons of finely chopped cilantro (dhania) or mint (pudina) to the dough for a fresh, herby flavor.
TextureTexture
For an even softer roti, substitute half of the atta with all-purpose flour (maida).
ToppingTopping
Sprinkle some nigella seeds (kalonji) or white sesame seeds (til) on the roti before rolling for added texture and a nutty taste.
Why this is on our healthy list.
Rich in Fiber
Made from whole wheat flour (atta), Khamiri Roti is a good source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Gut-Friendly
The fermentation process involving yeast introduces beneficial microorganisms, making the roti easier to digest and potentially improving gut health.
Provides Sustained Energy
The complex carbohydrates from whole wheat provide a steady release of energy, making it a fulfilling and energizing accompaniment to any meal.
Frequently asked questions
Khamiri Roti is a traditional leavened flatbread from Mughlai cuisine. The word 'Khamir' means yeast in Urdu, which is the key ingredient that gives this roti its unique soft, spongy, and slightly tangy character.