khamiri roti recipe | how to make khameeri roti
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-9 rotis
The khamiri roti recipe belongs to the Mughlai cuisine, and it's the closest equivalent to leavened breads. Khamiri roti gets is called so because the dough is leavened with yeast or khamir. Made with whole wheat flour, khamiri roti is a healthy choice and it tastes amazing with dal, sabzi, as well as chicken and mutton curries.
  • Whole wheat flour - 2 cups + some more for dusting
  • Active dry yeast - 1 & ¼ tsp
  • Lukewarm milk - ½ cup
  • Lukewarm water - ⅓ cup or as needed
  • Salt - ½ tsp or to taste
  • Castor sugar - ½ tbsp (see notes)
  • Oil - 2 tbsp
  • Ghee or butter - to smear the khamiri roti with
  1. Combine yeast and castor sugar in a bowl.
  2. Add in the lukewarm milk and give it a gentle mix.
  3. Cover the bowl and keep it undisturbed in a warm spot for 10 minutes.
  4. The yeast will proof and the mixture will become frothy and bubbly.
  5. Combine wheat flour, salt, and oil in a large mixing bowl. Give it a nice mix.
  6. Add in the yeast mixture all at once. Mix with your fingers to incorporate it nicely throughout the flour.
  7. Add in the lukewarm water little by little and knead a soft, pliable dough. The dough should not be sticky or overly soft.
  8. Shape the dough ball into a round and apply some oil on it so that it doesn't dry up. Cover the bowl and let the dough for the khamiri roti rest for an hour in a warm spot.
  9. The dough will double in size.
  10. Punch it down gently.
  11. Divide the dough into 8-9 portions. Shape each one of them to a smooth ball. Make sure there aren't any big cracks on them. Arrange the dough balls on a plate and keep them covered with a damp cloth.
  12. Let the dough balls rest.for another 10 minutes. They will puff up again.
  13. Keep an iron tawa/griddle on the stove top to heat up.
  14. Take one dough ball and let the rest stay covered with the damp cloth. Lightly roll it in the wheat flour.
  15. Place the dough ball on the rolling board or rolling surface. Gently flatten it a bit with your fingers.
  16. Roll it out to a disc of 5-6 inches diameter. The roti should be thick. If it's too thin, it won't puff up.
  17. Apply some water on one side of the khameeri roti.
  18. Pick it up gently and place it on the hot tawa/griddle wet side down to make the roti stick to the tawa. It will start to puff up almost immediately. Let it cook on low flame for about 30 seconds.
  19. Flip the tawa to cook the upper side of the roti on direct flame. Hover the tawa over the high flame for a 30-40 seconds so that the roti gets cooked and browned evenly. Don't hold the tawa too close to the flame to avoid burning the roti.
  20. The khameeri roti will puff up even more.
  21. Gently scrape the khamiri roti off the tawa with a spatula and place it on the cooling rack. Smear the khamiri roti with ghee or butter if you like. You may serve it plain as well. I used butter.
  22. Serve the khamiri roti hot with your favorite dal, sabzi, mutton or chicken curries. Enjoy!
- I have used castor sugar because regular sugar takes longer to dissolve. I have just ground the regular sugar in a grinder and taken ½ tbsp of it.

- Nutritional Info per Khamiri Roti - Approximate Values
Nutrition Information
Calories: 95 kcal Fat: 1.8 g Carbohydrates: 18 g Sugar: 0.5 g Sodium: 20 mg Fiber: 3.3 g Protein: 3.5 g Cholesterol: 4 mg
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