Khamiri Roti Recipe: A Mughlai Delight
Khamiri Roti, a traditional bread with its roots in Mughlai cuisine, has been a staple for centuries. Known for its fluffy and spongy texture, this bread gets its distinct qualities from the yeast added to the dough. The word “Khamiri” itself is derived from “khamir,” the yeast that makes this roti rise, creating a bread that is light and airy, perfect for pairing with various side dishes. Originally, Khamiri Roti was cooked in a clay tandoor, which imparted a unique smoky flavor to the bread. While you can still replicate the authentic tandoor taste at home, using a regular oven and a hot tawa will give you excellent results. Topped with a generous spread of ghee, this soft and flavorful roti can elevate any meal. Whether you’re serving it with rich gravies or yogurt-based dishes, Khamiri Roti is sure to please your taste buds.
Course: Side Dish
Cuisine: Mughlai
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Active Dry Yeast | 1 teaspoon |
| Sugar | 2 teaspoons |
| Milk | 1/2 cup |
| Salt | A pinch |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Instructions
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Prepare Yeast Mixture: Begin by warming the milk slightly (don’t make it too hot, just lukewarm). Add the active dry yeast and sugar to the warm milk and stir. Let it sit for about 5 minutes to activate the yeast.
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Make Dough: In a large mixing bowl, add the whole wheat flour and salt. Pour in the yeast mixture. Slowly knead the flour and yeast mixture together until it forms a soft dough. If the dough feels too sticky, sprinkle a little extra flour and continue kneading until smooth and pliable. Knead for at least 5 minutes to ensure the dough is well-mixed.
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Rest the Dough: Once the dough is ready, place it back into the bowl and cover it with a damp cloth. Let it rest in a warm place for 30 minutes, allowing the yeast to do its work and make the dough rise.
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Preheat Oven: While the dough is resting, preheat your oven to 180°C (350°F) for about 10 minutes. This ensures the oven is hot enough to bake the roti.
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Shape the Rotis: After 30 minutes, remove the dough from the bowl and knead it again for a few seconds to knock down the air. Divide the dough into small, equal-sized balls. On a clean, flat surface, sprinkle some flour and flatten each ball with your hands. Roll each flattened ball into a round, thin shape using a rolling pin.
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Bake the Rotis: Sprinkle some flour on a baking tray and place the rolled dough on the tray. Bake the rotis in the preheated oven for about 5 minutes. This step helps the roti puff up when cooked on the tawa.
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Cook on Tawa: While the rotis are baking, heat a tawa (griddle) on medium-high heat. After the baking step, remove the rotis from the oven and immediately place them on the hot tawa. Cook each roti on both sides until it puffs up and turns golden brown. Press gently with a cloth or spatula to help it fluff up.
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Serve: Once the Khamiri Rotis are cooked and golden, remove them from the tawa. Optionally, you can spread a little ghee on top for extra flavor. Serve hot with your favorite curries, subzi, or a side of Smoked Dal Makhani Dhaba Style and Curd Rice for a complete Mughlai meal experience.
Notes:
- Tandoor Flavor: If you have access to a tandoor or clay oven, cooking the Khamiri Roti in it will provide a smoky aroma that is traditionally part of its charm. You can achieve a similar smoky effect at home by placing the roti on a hot tawa over high heat.
- Storage: Khamiri Roti is best enjoyed fresh, but you can store any leftovers in an airtight container for up to two days. Reheat on a tawa or in the oven before serving for the best texture.
Khamiri Roti’s soft, spongy texture and delicious taste make it the perfect accompaniment to any meal. Whether you’re serving it with rich Mughlai curries or a simple vegetable dish, it’s guaranteed to be a crowd-pleaser. Enjoy this Mughlai delicacy, and feel free to experiment with different variations of toppings and fillings for a personalized touch!
