Khamiri Roti

by Tarla Dalal

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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 Baking Time: 5 to 6 minutes Baking Temperature: 250°C (500°F) Cooking Time: 0 mins Total Time: 21 mins 10Makes 10 rotis (10 roti )
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Ingredients

2 cups whole wheat flour (gehun ka atta)
1/2 tsp dry yeast or 1 tsp (5 gms) fresh yeast , crumbled
1/2 tsp sugar
1/2 tsp carom seeds (ajwain)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for greasing

Method

Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leaveaside for 10 minutes or until the yeast begins to ferment.
Combine all the ingredients and knead into a hard dough using enough warm water (approx. ½ cup).
Knead the dough well (approx. 4 to 5 minutes), cover with a damp muslin cloth and keep aside for 2 to 3 hours.
Divide the dough into 10 equal portions and roll out each portion into a circle of 100 mm. (4") diameter with the help of a little flour.
Place the rotis on a greased baking tray and bake in a pre-heated oven at 250°c (500°f) for 5 to 6 minutes.
Serve hot.