How To Make Khamiri Roti At Home
Soft and fluffy khamiri/khameeri roti served with keema masala. This Mughlai delicacy is made with all-purpose flour, instant yeast, milk, oil and a little salt. Make this delicious Indian bread in a pan over the stovetop in just a few minutes.
The word khamir means yeast and the word roti means bread. Basically, it is a kind of flatbread which is leavened with yeast. Many restaurants in old Delhi still sell these flavourful flatbreads. These rotis have a spongy texture and go really well with any Mughlai curry. Traditionally these rotis are made in a clay oven or tandoor. But here I have made them in a pan over the stovetop. You can also bake them in the electric oven if you so desire. It is pretty simple to make.
This recipe is inspired by a Turkish flatbread called bazlama, which is a Middle Eastern bread. Both khamiri roti and bazlama are quite similar to each other. They both are made with flour, yeast, milk and are baked in an outdoor oven or wood fire.
Prep Time: 15 min | Cook Time: 20 min | Resting Time: 1 hour 10 min
Total Time: 35 min (excluding resting time)
Serves: 8 rotis (each with 6-inch diameter)
Ingredients:
- 3 cups all-purpose flour
- 1 tsp salt (or as per your liking)
- 2 tbsp instant dry yeast
- 2/3 cup milk, lukewarm
- 3 tbsp olive oil
- 2/3 cup water, lukewarm
- Olive oil, for greasing the bowl
Cooking Directions:
In a large bowl, add all-purpose flour and salt. Give it a good stir.
Then add instant dry yeast into the bowl and mix it well. Always remember, never add the yeast on top of the salt, as it can get deactivated.
Pour lukewarm milk into the flour mixture and combine everything together.
Pour olive oil and water, knead it well until the dough comes together. The dough should be soft and smooth.
Brush the same bowl with olive oil and then place the dough back into it. Apply olive oil over the top and sides of the dough.
Cover the bowl with cling or plastic wrap. You can also cover it with a damp tea towel. Keep it in a warm place and allow it to rest for 1 hour.
After 1 hour the dough will get doubled in size. Uncover the bowl, sprinkle some dry flour over the rolling surface and place the dough on it. I have used a silicon mat but you can place it on the kitchen counter or chopping board if you like.
Apply little flour on your palm and knead the dough for 1-2 minutes. This will release the air that is trapped inside the dough. Then cut the dough into 8 equal parts.
Take a piece of dough and gently fold the edges to the centre. Roll it between your palms and give it a ball shape. Make rest of the dough balls in a similar manner.
Allow them to rest for 8-10 minutes. While they are resting, cover them with a damp cloth. This will prevent them from drying out.
After that take a dough ball and place it over the rolling surface that is dusted with flour. Using a rolling pin, roll the dough out into a circle. Approximately it should have a diameter of 6 inches or 15 cm. (And it should also be a little thick)
Heat a non-stick pan over medium-high flame. Carefully place the roti in the pan and cook the first side for 30-40 seconds or until bubbles start forming.
Then flip and cook the other side as well, for around 30 seconds.
Then flip the roti one more time. It will slowly puff up. Cook for a few seconds and then flip again. Make sure both sides are fully cooked. Transfer it to a plate and make the rest of the khamiri rotis in the same manner.
Optional Step: While they are warm, apply butter or olive oil over them. I have not done that but you can apply it if you like.
Serve the khamiri roti with keema masala, kabab or any Mughlai curry. (I will share the keema masala recipe very soon.)
How To Make Khamiri Roti At Home
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt or as per your liking
- 2 tbsp instant dry yeast
- 2/3 cup milk lukewarm
- 3 tbsp olive oil
- 2/3 cup water lukewarm
- Olive oil for greasing the bowl
Instructions
- In a large bowl, add all-purpose flour and salt. Give it a good stir.
- Then add instant dry yeast into the bowl and mix it well. Always remember, never add the yeast on top of the salt, as it can get deactivated.
- Pour lukewarm milk into the flour mixture and combine everything together.
- Pour olive oil and water, knead it well until the dough comes together. The dough should be soft and smooth.
- Brush the same bowl with olive oil and then place the dough back into it. Apply olive oil over the top and sides of the dough.
- Cover the bowl with cling or plastic wrap. You can also cover it with a damp tea towel. Keep it in a warm place and allow it to rest for 1 hour.
- After 1 hour the dough will get doubled in size. Uncover the bowl, sprinkle some dry flour over the rolling surface and place the dough on it. I have used a silicon mat but you can place it on the kitchen counter or chopping board if you like.
- Apply little flour on your palm and knead the dough for 1-2 minutes. This will release the air that is trapped inside the dough. Then cut the dough into 8 equal parts.
- Take a piece of dough and gently fold the edges to the centre. Roll it between your palms and give it a ball shape. Make rest of the dough balls in a similar manner.
- Allow them to rest for 8-10 minutes. While they are resting, cover them with a damp cloth. This will prevent them from drying out.
- After that take a dough ball and place it over the rolling surface that is dusted with flour. Using a rolling pin, roll the dough out into a circle. Approximately it should have a diameter of 6 inch or 15 cm. (And it should also be a little thick)
- Heat a non-stick pan over medium-high flame. Carefully place the roti in the pan and cook the first side for 30-40 seconds or until bubbles start forming.
- Then flip and cook the other side as well, for around 30 seconds.
- Then flip the roti one more time. It will slowly puff up. Cook for a few seconds and then flip again. Make sure both sides are fully cooked. Transfer it to a plate and make the rest of the khamiri rotis in the same manner.
- Optional Step: While they are warm, apply butter or olive oil over them. I have not done that but you can apply it if you like.
- Serve the khamiri roti with keema masala, kabab or any Mughlai curry. (I will share the keema masala recipe very soon.)
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