khamiri roti recipe | healthy fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava | with 15 amazing images.
khamiri roti is a type of Indian bread that is soft, fluffy, and slightly sour in taste. It is made with a combination of wheat flour, yeast and sugar, which gives it a unique texture and flavor. The dough is allowed to ferment for a few hours, which helps to develop the characteristic tangy flavor of the bread.
khamiri roti is typically cooked on a griddle or tawa, where it puffs up beautifully and develops a slightly crispy exterior. It is often served with a variety of curries, dals, and other dishes, making it a popular choice for meals in North India.
The name "khamiri" is derived from the Urdu word "khameer," which means yeast. This bread is a favorite among many people for its soft and pillowy texture, as well as its ability to soak up the flavors of the dishes it is served with.
khamiri roti tastes great with nearly any sabzi and can even be eaten with just some butter. Paired with dal makhni and nawabi paneer it makes a dining experience to give one's right hand for!
Overall, khamiri roti is a delicious and versatile bread that adds a touch of sophistication to any meal. Its unique taste and texture make it a must-try for anyone looking to explore the diverse and delicious world of Indian cuisine.
What is the difference between naan and khamiri Roti?
Naan and khamiri roti are both leavened flatbreads, but they differ in their key ingredient. Naan uses refined flour, while khamiri roti is made with whole wheat flour for a healthier twist.
If you're seeking a healthier bread option, khamiri roti is the way to go. Unlike naan, which uses refined flour,khamiri roti is made with whole wheat flour, providing additional fiber and nutrients.
We also show you how to make baked khamiri roti.
Pro tips for khamiri roti. 1. 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. 2. 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.
Enjoy khamiri roti recipe | healthy fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava | with step by step photos.