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 it 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.