khamiri roti recipe | how to make khameeri roti

khamiri roti

khamiri roti recipe with step by step pictures | how to make khameeri roti

Khamiri roti literally means the flatbread that’s made by leavening the dough using the yeast. Khamir or khameer is the Hindi name for yeast. What makes this khamiri roti so special is the distinct taste and texture it gets because of the addition of yeast. The khamiri roti dough or atta is light and airy and so the roti turns out thick, puffed up, soft, and spongy.

The khameeri roti recipe (खमीरी रोटी रेसिपी) belongs to the Mughlai cuisine. You can make it from whole wheat flour, maida, or a mixture of both. I have tried all three of them and by far I like the whole wheat ones the most. It definitely has the best taste and texture. Needless to say, whole wheat khamiri roti is a lot more healthier because of the high nutrients and fiber content in the flour.

I learned this method of making khamiri roti on stove top from one of my friends’ mother. She had served khamiri roti with haleem and both of them were very new things for me back then. One bite, and I fell in love! Who knew haleem can be eaten with khamiri roti? Just scoop up some of that creamy, meaty haleem in a morsel of khamiri roti and pop it into your mouth. It is just so heady, and hearty, and quite heavenly.

making khamiri roti recipe with stove top method

making khamiri roti on stove top or gas

So my friend’s mom used the iron tawa or griddle to make khamiri roti on stove top. She applied water on one side of the rolled out roti and put it on the tawa wet side down. The roti sticks onto the iron tawa. And you can cook the upper side of the roti on direct flame by flipping the tawa. It also lends a light smokiness to the khamiri roti. And the roti won’t fall off. Then you just scrape the khamiri roti off the tawa once it’s cooked through. It comes off really easily. So if you don’t have an oven, you can still enjoy this delightful bread at home.

making khamiri roti recipe in the oven

homemade khameeri roti on stove top

If you have an oven, you can bake khameeri roti in batches. It saves a lot of time as well. Preheat the oven at 250 degrees Celsius. Place the khamiri roti on a greased baking tray. Pop them into the oven and bake for 4-5 minutes. Keep an eye on the roti because every oven is different and the baking time varies from one oven to another.

I love to smear some butter on my khamiri roti. You can do the same or just have it plain, whatever you like.

what to serve with khamiri roti

Khamiri roti tastes great with most Indian curries, both vegetarian and non-vegetarian. In fact, khamiri roti adds an extra dimension even to the simplest of the meals. It goes well with everyday meals like dal and sabzi. My family loves to have khamiri roti with dal tadka, paneer masala, and dhaba chicken curry.

You can also serve khamiri roti with chicken tikka and seekh kebab, along with some chutney on the side. Or you can enjoy it with hummus because khamiri roti is very similar to pita bread. And like I mentioned earlier, you should definitely give the combo of haleem and khamiri roti a try.

Now let’s see how to make khameeri roti with step-wise pictures.

how to make khamiri roti

khamiri roti recipe | how to make khameeri roti
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 8-9 rotis
Ingredients
  • 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
Instructions
  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!
Notes
- 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

khamiri roti recipe with step by step pictures below


Step 1

Combine 1 & 1/4 tsp active dry yeast and 1/2 tbsp castor sugar in a bowl. I have used castor sugar because regular sugar takes longer to dissolve. I have just ground the regular sugar in a grinder and taken 1/2 tbsp of it.

mixing active dry yeast and sugar


Step 2

Add in 1/2 cup lukewarm milk and give it a gentle mix. Cover the bowl and keep it undisturbed in a warm spot for 10 minutes.

adding warm milk to the yeast and sugar


Step 3

The yeast will proof and the mixture will become frothy and bubbly.

proofing the yeast


Step 4

Combine 2 cups wheat flour, 1/2 tsp (or to taste) salt, and 2 tbsp oil in a large mixing bowl. Give it a nice mix.

making khamiri roti dough


Step 5

Add in the yeast mixture all at once.

kneading khamiri roti dough with yeast mixture


Step 6

Mix with your fingers to incorporate it nicely throughout the flour.

making the dough with whole wheat flour and milk


Step 7

Add in the warm water little by little and knead a soft, pliable dough. I needed 1/3 cup of water.

khameeri roti dough recipe


Step 8

The dough should not be sticky or overly soft.

khamiri roti dough recipe


Step 9

Shape the dough ball into a round.

resting the dough to rise


Step 10

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.

khamiri roti ka aata


Step 11

The dough will double in size.

the dough has doubled in size


Step 12

Punch it down gently.

punching the khameeri roti dough


Step 13

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.

dividing the dough into portions


Step 14

Let the dough balls rest for another 10 minutes. They will puff up again.

making small dough balls


Step 15

Keep an iron tawa/griddle on the stove top to heat up. Take one dough ball and let the rest stay covered with the damp cloth. Lightly roll it in the wheat flour.

dusting the dough ball with flour


Step 16

Place the dough ball on the rolling board or rolling surface. Gently flatten it a bit with your fingers.

flattening the dough ball


Step 17

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.

rolling out the roti


Step 18

Apply some water on one side of the khameeri roti.

applying water to one side of khamiri roti


Step 19

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.

roasting the roti on the hot tawa


Step 20

Flip the tawa to cook the upper side of the roti on direct flame. Hover the tawa over 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.

cooking the roti on direct flame


Step 21

The khameeri roti will puff up even more.

puffed up khameeri roti


Step 22

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.

applying butter to the khamiri roti


Step 23

Serve the khamiri roti hot with your favorite dal, sabzi, mutton or chicken curries. Enjoy!

hot and fresh khamiri roti smeared with butter

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