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.
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.)