Friday, October 18, 2013

Khamiri Roti


Khamiri roti is a Mughlai recipe. Khamir means yeast and hence the bread has got the name. The yeast is added in the flour which makes the bread soft and spongy. It is traditionally cooked in a clay tandoor but we can make it at home in an oven and it goes very well with Indian curries. Here is the recipe.


All you need is

Whole wheat flour - 2 cups
Active dry yeast - 1 tsp
Milk - 1\2 cup ( warm )
Sugar - 1 tsp
Salt - 1\2 tsp
Water to knead
Ghee- optional


Method of preparation

Mix warm milk, sugar and yeast in a bowl.
Keep aside for 5 minutes.
Mix whole wheat flour and salt in a bowl.
Add the milk with the yeast.
Mix well.
Add little water and knead to make a soft dough.
Cover and keep the dough for 30 minutes.
Pre heat an oven to 250 degrees C.
Set the oven on Toast mode.
Divide the dough into 10-12 equal parts.
Dust and roll the dough in a 5-6 inch disc.
Arrange the disc on a baking sheet.
Bake your roti for 3-4 minutes on the upper rack.
Remove from oven and cook on direct flame from both the sides till brown spots form.
Smear with ghee ( optional )
Serve hot with any curry.


3 comments:

  1. wow that a very soft puffed up yeasted Roti :) love them with a spicy side !!

    ReplyDelete
  2. Lovely roti... Never heard of this before and really tempted to try it

    ReplyDelete
  3. These roties are new for me- never tried with yeast!.. I am surely going to try this, looks delicious. Awesome pictures!

    ReplyDelete

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