Khamiri Roti
Khamiri Roti is a Mughlai whole wheat yeast bread proofed until airy, then cooked on an iron tawa with charred spots.
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2 hr 35 mintotal
35 min hands-on2 hr hands-off
Prep 20 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 2 hours of proofing so the yeast dough doubles and bakes into a soft, porous roti.
Method
Activate the yeast: In a small bowl, mix part of the lukewarm water with the sugar and active dry yeast. Stir gently and rest for 10 minutes, until foamy.
10 min
In a large mixing bowl, combine the whole wheat flour and salt. Add the foamy yeast mixture to the dry ingredients.
Knead by hand into a soft, slightly tacky dough, adding the remaining lukewarm water a little at a time if needed. Add the oil and knead for 5 minutes until smooth.
5 min
Cover the dough with a damp cloth or wrap and keep it in a warm, draft-free place for 2 hours, until roughly doubled.
2 hr
Punch down the risen dough gently to release gas. Divide into equal portions, roll each into a thick 6-inch disc, and rest for 5 minutes.
5 min
Brush water on one side of the roti and place the wet side on a hot iron tawa so it sticks. When bubbles appear on top, carefully invert the tawa over the flame.
Roast the top over the flame until charred brown spots appear. Scrape the roti off the tawa with a spatula and make sure both sides are cooked.
How to tell it's done
Khamiri roti should be thick and airy, with charred spots, a light fermented tang, and a soft porous center.
Getting it right
Tip
Use only whole wheat flour for this khamiri roti and roll it thicker than naan. The thicker disc gives the yeast room to make a spongy crumb.
What to serve it with
Serve with nalli nihari, mutton korma, Dal Makhani, or any rich Mughlai gravy.
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