Khamiri Roti is a traditional Indian bread that was a staple in the Mughal era. It is made with whole wheat flour, yeast, and milk and is extremely soft and spongy. Do try this one for your festive meals.
Here is some more Indian Bread, that you can make for your festive meals – Naan, Tandoori Roti, Garlic Naan, Missi Roti, and Masala Jowar Roti.
About This Recipe
Khamiri Roti is a super soft and spongy fermented roti that was said to be a staple in the Mughal era.
This is a rich Indian flatbread that is made with whole wheat flour and is still a staple bread in the Muslim household, who resides in the old parts of New Delhi.
It is even a popular bread among Pakistani homes.
Yeast or Khamir is added in this roti, which makes it extra soft and spongy. Along with whole wheat flour and yeast, other ingredients such as milk, sugar, and salt are added to make it softer and add a little hint of sweetness to it.
Yeast is also called as Khameer in Urdu and thus the name, Khamiri Roti.
In olden times, people used to leave the dough overnight to ferment it, but with the yeast and baking soda available nowadays, it has become a fast process to make these Rotis.
Traditionally, it is cooked in a Clay Tandoor, but if you don’t own one, you can even make it in an oven.
I often make them in the oven and then cook it on the direct flame to give it a nice smoky flavor.
While serving, don’t forget to add some desi ghee on top of the roti, as it adds more taste to this fermented roti.
This roti is,
- Easy to make
- Prepared with whole wheat flour
- Perfect for festive meals
Whole Wheat Flour – This Khamiri Roti is prepared with whole wheat flour, that is used for our everyday Roti too. But this tastes a bit different, due to the fermentation.
Active Dry Yeast – Yeast is used which helps the dough rise and also makes the Rotis soft and spongy.
Warm Milk – Warm Milk is mixed with yeast and sugar and then this mixture is used to knead the dough.
Other Ingredients – Some more ingredients that are required to prepare this roti are Sugar, Salt, and Water.
You can also add in a little fennel powder to add some richness and a royal touch to it.
Step By Step Recipe
Mix warm milk, sugar, and yeast in a bowl. Keep it aside for about 5 minutes.
Mix whole wheat flour and salt in a bowl.
Add the milk with the yeast and mix well. Add little water and knead to make a soft dough.
Cover and keep the dough for 30 minutes.
Preheat an oven to 250 degrees C and set the oven on Toast mode. Divide the dough into 10-12 equal parts and make small balls.
Dust and roll the dough in a 5-6 inch disc.
Arrange the disc on a baking sheet. Bake your roti for 3-4 minutes on the upper rack.
Remove from oven and cook on direct flame from both the sides till brown spots form. Smear with ghee.
Frequently Asked Questions
To make this roti without an oven, just follow my procedure to make Missi Roti on Ulta Tawa. Make the dough as mentioned below and then cook the roti on Ulta Tawa. the result is fabulous.
You can make homemade roti without yeast too. Just substitute the yeast with the right amount of baking soda and acid to ferment and make the dough rise.
For acid, you can use lemon juice, buttermilk, or milk combined with an equal part of vinegar.
Follow the same recipe, just instead of yeast, use a combination of acid and baking powder and your Khamiri Rotis will turn out soft and spongy. For one cup flour, add 1/4 tsp baking powder and 1 tsp lemon juice.
Both these Indian Bread uses yeast, which helps to ferment the dough and almost all the ingredients are the same to make this bread.
But there is one major difference in the ingredients! While Khamiri Roti is made with whole wheat flour, Naan is made with all-purpose flour.
Thus the texture of both the rotis is different! Khamiri Roti is soft and spongy, on the other hand, Naan has a slightly chewy texture. Check out my amazing Naan Recipe here.
You can avoid adding warm milk in the recipe. Instead, you can mix the sugar and yeast with warm water and then use this mixture to knead the dough.
I would suggest you to store the dough instead of Roti. Once the dough is ready, punch it down and store it in an air tight container. It will last in the fridge for 2-3 days.
If you have ever visited the streets of Old Delhi, you would have seen that the locals serve this chewy Khamiris along Nalli Nihari or with a rich Mutton Korma.
It makes for an exceptional combination!
Other than North Indian Kurmas, I also like to serve it with rich and creamy Indian Curries and Dals.
Serve it along with your festive meals, it tastes great with almost everything, even simple raita.
So, if you haven’t tried it yet, it’s time to gorge on these soft and spongy rotis that are definitely going to leave you asking for more!
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Khamiri Roti Recipe
- 2 cups Whole Wheat Flour
- 1 tsp Active Dry Yeast
- 1/2 cup Milk (warm)
- 1 tsp Sugar
- 1/2 tsp Salt
- Water to knead
- Mix warm milk, sugar and yeast in a bowl.
- Keep aside for 5 minutes.
- Mix whole wheat flour and salt in a bowl.
- Add the milk with the yeast and mix well.
- Add little water and knead to make a soft dough.
- Cover and keep the dough for 30 minutes.
- Pre heat an oven to 250 degrees C.
- Set the oven on Toast mode.
- Divide the dough into 10-12 equal parts.
- Dust and roll the dough in a 5-6 inch disc.
- Arrange the disc on a baking sheet.
- Bake your roti for 3-4 minutes on the upper rack.
- Remove from oven and cook on direct flame from both the sides till brown spots form.
- Serve hot with any curry.