Khamiri Roti
by Tarla Dalal
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.
Khamiri Roti recipe - How to make Khamiri Roti
Preparation Time: Cooking Time: Total Time:
Makes 8 rotis
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
Khamiri roti
- Khamiri roti
- To make {span class="bold1"}khamiri roti{/span}, dissolve the yeast and sugar in 1/4 cup of lukewarm water and leave aside for 15 minutes or until the yeast begins to ferment.
- In a large bowl put whole wheat flour, salt, yeast mixture and knead into a soft dough using enough warm water (approx. ½ cup + 3 tablespoons).
- 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 {span class="bold1"}khamiri rotis{/span}.
- For making {span class="bold1"}baked khamiri roti{/span}: 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.
like khamiri roti recipe
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like khamiri roti recipe | fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava | then see our collection of Mughlai rotis and some recipes we love.
- whole wheat naan recipe | whole wheat naan on tava | whole wheat naan using instant dry yeast | healthy whole wheat naan |
- paneer kulcha recipe | Punjabi style paneer kulcha on tava | no yeast stuffed paneer kulcha |
what is khamiri roti recipe made of ?
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what is khamiri roti recipe made of ? See below image of list of ingredients for khamiri roti.
making yeast mixture
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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.
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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.
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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.
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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.
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After 15 minutes.
dough for khamiri roti
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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.
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Add salt to taste. We added 1/4th tsp salt.
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Add the fermented yeast mixture.
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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.
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Knead the dough well (approx. 4 to 5 minutes) to make a soft dough.
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Cover with a lid and keep aside for 2 hours.
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After 2 hours.
making khamiri roti
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To make khamiri roti recipe | fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava | divide the dough into 8 equal portions.
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Roll out each portion into a circle of 125 mm. (5 inch) diameter with the help of a little wheat flour for rolling.
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Apply water on one side of the rolled roti.
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Heat a non-stick tava (griddle) on a high flame and when hot, sprinkle the salt-water and do not wipe it.
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Place the wet side facing downwards gently on a hot tava.
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Cook it till small blisters appear on the surface.
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Flip the tava on an open flame and cook again while rotating the tava till brown spots appear.
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Remove from the flame and apply 1/4 tsp of butter.
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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
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Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
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Place the rolled roti on a greased baking tray.
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Bake them in a pre heated oven at 220°C (440°F) for 6 to 8 minutes.
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Apply 1/4 tsp butter evenly over the roti and Serve hot.
| Energy | 119 cal |
| Protein | 3.9 g |
| Carbohydrates | 24.2 g |
| Fiber | 3.7 g |
| Fat | 1.2 g |
| Cholesterol | 1.9 mg |
| Vitamin A | 24.9 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 0 mg |
| Folic Acid | 11.6 mcg |
| Calcium | 15.6 mg |
| Iron | 1.6 mg |
| Magnesium | 42.9 mg |
| Phosphorus | 115.5 mg |
| Sodium | 12.7 mg |
| Potassium | 102.6 mg |
| Zinc | 0.7 mg |