Khamiri roti is a traditional Indian bread that was a staple in the Mughal era. It is made using whole wheat flour, yeast, and milk and is extremely soft and spongy. Here is how to make it.
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.
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About This Recipe
Khamiri roti is a super soft and spongy fermented bread that was a staple in the Indian subcontinent during the Mughal era.
It is a rich Indian flatbread that is made using whole wheat flour and is still popular in the Muslim households which reside in the old parts of New Delhi and some parts of Pakistan.
Yeast or khamir is added to the flour, which makes Khamiri Roti extra soft and spongy. Yeast is also called khameer in Urdu and thus the name.
In olden times, people used to leave the dough overnight on the counter to ferment it, but with the commercial yeast and baking soda easily available nowadays, the process to make these roties has become quicker and easier.
Traditionally, these were cooked in a clay tandoor, but you can also make them in an oven or a skillet over the stovetop. While serving, don’t forget to slather some desi ghee on top.
Ingredients
Whole Wheat Flour – The base of Khamiri roti is made using whole wheat flour.
Active Dry Yeast – Yeast is used to make the dough rise which in turn makes the rotis soft and spongy.
Warm Milk – Make sure that the milk is warm and not hot for the yeast to bloom perfectly.
Other Ingredients – Some more ingredients that are required to make this roti are sugar, salt, and water.
You can also add in a little fennel powder to add some richness and royal touch.
How To Make Khamiri Roti
Make The Dough
Mix ½ cup warm milk, 1 teaspoon sugar, and 2 teaspoon active dry yeast in a bowl or a measuring jar.
Keep it aside for about 10 minutes. The yeast will bloom during this time.
Mix 2 cups whole wheat flour and ½ teaspoon salt in a large bowl or a parat (Indian large shallow utensil).
Add the milk and yeast mixture to the bowl and mix everything well using your fingers.
Add warm water little by little and knead to make a soft dough. The amount of water will depend on the quality of the flour. Do not add a lot of water at once otherwise, the dough will become sticky.
Once the dough is made, knead it for 2-3 minutes using the knuckles of your hands until it is soft and smooth.
Cover the bowl with a kitchen cloth and keep it on the counter for 2 hours or until the dough slightly increase in size.
Roll The Roti
Divide the dough into 8-10 equal parts and make small balls from each part.
Take one ball and dust it with dry flour. Roll it to make a 5-6 inch circle. The thickness of the roti should be approximately ⅛ inch. It is slightly thicker than the regular phulka. Roll 3-4 balls at a time and keep the rest covered with the cloth to avoid drying.
Cook The Roti
On The Stovetop
Heat a tawa over medium-high heat.
Apply water on one side of the rolled roti and transfer the roti on hot tawa with the water side down.
Note – The tawa should be very hot otherwise the roti will not stick to it.
Invert the tawa and cook the roti on the direct flame until it is nicely browned. Keep moving the tawa to make sure that the roti is cooked evenly.
Invert the tawa again and cook for a minute. Remove the roti from the tawa using a flat spatula.
Apply ghee generously over the khamiri roti and serve hot.
In An Oven
Preheat the oven to 250 degrees C (480 degrees F).
Arrange the roti on a baking sheet and bake on the upper rack of the oven for 3-4 minutes.
Remove the tray from the oven and cook the roties on the direct flame from both sides till brown spots form. Smear with ghee and serve hot.
Frequently Asked Questions
Replace regular milk with warm water or any plant-based milk. All the other ingredients are vegan-friendly.
If the yeast doesn’t bloom, it means that either the yeast has expired or the milk was too hot which killed the yeast. If the yeast has expired, you will have to buy a new packet and if the milk was too hot, then you can bloom the yeast again in less warm milk. Adding sugar is important to feed the yeast and help it grow.
If the yeast hasn’t bloomed, then do not use it in the recipe, it will spoil the entire recipe.
Serving Suggestions
If you have ever visited the streets of Old Delhi, you would have seen that the locals serve this chewy Khamiris along with Nalli Nihari or with a rich Mutton Korma. It makes for an exceptional combination!
Other than North Indian kormas, I also like to serve it with rich and creamy Indian curries and dals like Malai Kofta, Chicken Curry, or Dal Tadka.
Serve it with Dal Makhani, Paneer Korma, Vinegar Onion, and Phirni for a festive meal.
Storage Suggestions
This roti tastes best when served warm but you can store them in an airtight container for up to 2 days in the refrigerator. Heat them in a microwave until warm and then on the direct flame to crisp them up before serving.
You can also freeze them for up to 2 months. Thaw, warm, and crisp before serving.
You can also make the dough and refrigerate it for up to 3 days. Make fresh roti whenever you want using the dough.
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Recipe Card
Khamiri Roti Recipe
Ingredients
- ½ cup warm milk (use water or any other plant-based milk for vegan. Milk should be WARM and not HOT.)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 2 cups whole wheat flour
- ½ teaspoon salt
- warm water to knead the dough (as required)
Instructions
Make The Dough
- Mix milk, sugar, and yeast in a bowl or a measuring jar.
- Keep it aside for about 10 minutes. The yeast will bloom during this time.
- Mix whole wheat flour and salt in a large bowl or a parat (Indian large shallow utensil).
- Add the milk and yeast mixture to the bowl and mix everything well using your fingers.
- Add warm water little by little and knead to make a soft dough. The amount of water will depend on the quality of the flour. Do not add a lot of water at once otherwise, the dough will become sticky.
- Once the dough is made, knead it for 2-3 minutes using the knuckles of your hands until it is soft and smooth.
- Cover the bowl with a kitchen cloth and keep it on the counter for 2 hours or until the dough slightly increase in size.
Roll The Roti
- Divide the dough into 8-10 equal parts and make small balls from each part.
- Take one ball and dust it with dry flour. Roll it to make a 5-6 inch circle. The thickness of the roti should be approximately ⅛ inch. It is slightly thicker than the regular phulka. Roll 3-4 balls at a time and keep the rest covered with the cloth to avoid drying.
Cook The Roti
On The Stovetop
- Heat a tawa over medium-high heat.
- Apply water on one side of the rolled roti and transfer the roti on hot tawa with the water side down. The tawa should be very hot otherwise the roti will not stick to it.
- Invert the tawa and cook the roti on the direct flame until it is nicely browned. Keep moving the tawa to make sure that the roti is cooked evenly.
- Invert the tawa again and cook for a minute. Remove the roti from the tawa using a flat spatula.
- Apply ghee generously over the khamiri roti and serve hot.
In An Oven
- Preheat the oven to 250 degrees C (480 degrees F).
- Arrange the roti on a baking sheet and bake on the upper rack of the oven for 3-4 minutes.
- Remove the tray from the oven and cook the roties on the direct flame from both sides till brown spots form. Smear with ghee and serve hot.
Notes
If the yeast hasn’t bloomed, then do not use it in the recipe, it will spoil the entire recipe.
