Khamiri Roti Recipe: A Mughlai Delight
Khamiri Roti, a soft, pillowy flatbread, is an iconic part of Mughlai cuisine, often served alongside rich curries, dal, or even yogurt-based dishes. Its yeast-leavened texture sets it apart from regular flatbreads, giving it a delightful airy quality and slight tang. Traditionally baked in a tandoor, this version can be easily prepared at home using a baking tray and a tawa. Whether you’re pairing it with spicy subzi, dal makhani, or a creamy yogurt-based rice, Khamiri Roti is a versatile accompaniment that brings depth to any meal.
Ingredients for Khamiri Roti
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Active Dry Yeast | 1 teaspoon |
| Sugar | 2 teaspoons |
| Milk (warm) | 1/2 cup |
| Salt | A pinch |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Mughlai
Course: Side Dish
Diet: Vegetarian
Step-by-Step Instructions
Step 1: Activate the Yeast
To begin preparing the Khamiri Roti dough, gently warm the milk. It should be just lukewarm, not hot, as very hot milk can kill the yeast. Add the active dry yeast and sugar to the warm milk and stir gently. Allow the mixture to sit for about 5 minutes until it becomes frothy, indicating that the yeast has been activated.
Step 2: Prepare the Dough
In a large mixing bowl, combine the whole wheat flour and a pinch of salt. Pour in the activated yeast mixture, and begin kneading the ingredients together. Gradually add more water if necessary, but aim for a soft, elastic dough. If the dough becomes too sticky, sprinkle in a little more flour to ease the kneading process. Knead the dough for about 5 minutes until smooth and pliable.
Step 3: Rest the Dough
Once the dough has reached the right consistency, cover the bowl with a damp cloth. Set the bowl in a warm, draft-free place for about 30 minutes to allow the dough to rise. The dough should double in size as the yeast works its magic.
Step 4: Shape the Roti
Preheat your oven to 180°C (350°F) for about 10 minutes. While the oven is warming up, punch the dough down and knead it for another minute to release any air bubbles. Divide the dough into small balls of even size, about the size of a golf ball. On a lightly floured surface, flatten each ball with your palms, and then roll them out into round, flat discs about 6 to 7 inches in diameter.
Step 5: Bake the Roti
Lightly flour a baking tray and place the rolled-out dough discs on it. Bake them in the preheated oven for about 5 minutes, or until they puff up slightly and begin to show a light golden color.
Step 6: Cook on Tawa
While the roti is baking, heat a flat tawa (griddle) on medium heat. After 5 minutes of baking, remove the rotis from the oven and place them on the hot tawa. Cook the rotis on both sides until they puff up and acquire a golden brown color, which typically takes around 2-3 minutes per side.
Step 7: Serve
Once your Khamiri Rotis are golden and fluffy, remove them from the tawa and stack them to keep warm. Serve these soft, fragrant rotis with your choice of subzi, dal makhani, or even curd rice for a complete, satisfying meal.
Tips for Perfect Khamiri Roti
- Dough Texture: Make sure the dough is soft and smooth. If it’s too dry, add a bit of warm water, but don’t let it become too sticky either. The dough should be elastic and not overly wet.
- Rising Time: The key to soft Khamiri Roti is allowing the dough enough time to rise. Ensure it’s kept in a warm place without drafts, so the yeast has time to work properly.
- Baking & Tawa: For best results, bake the rotis just enough to get them to puff slightly. Then transfer them to the tawa to get the desired texture—soft and puffy on the inside, slightly crispy on the outside.
- Flavor Variations: Add a pinch of carom seeds (ajwain) or nigella seeds (kalonji) to the dough for an added depth of flavor.
Serving Suggestions
Khamiri Roti is a wonderfully versatile bread that can be paired with a variety of dishes. Some of the most popular pairings include:
- Subzi: Serve alongside a rich vegetable curry like Aloo Gobi, Baingan Bharta, or Paneer Butter Masala.
- Dal Makhani: The soft texture of Khamiri Roti makes it an ideal side for a creamy, smoky Dal Makhani.
- Curd Rice: Pair it with a cooling bowl of curd rice for a soothing, well-rounded meal.
Whether you’re looking to elevate your weekday dinner or add a special touch to your festive meals, Khamiri Roti is sure to delight everyone at the table with its soft, airy texture and subtle flavors.
Enjoy the Mughlai charm of homemade Khamiri Roti and let it bring the taste of royal kitchens into your home!
