Khamiri Roti ( Kebabs and Tikkis Recipe)


by
Khamiri Roti, khamiri, which means yeast, is used to prepare this roti, thus making it thick and spongy. Khamiri roti tastes great with nearly any subzi and can even be eaten with just a bit of butter.

5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 27 cookbooks
This recipe has been viewed 17506 times
  

Khamiri roti is the Mughals’ closest answer to leavened bread. Khamiri, which means yeast, is used to prepare this roti, thus making it thick and spongy. Khamiri roti tastes great with nearly any subzi and can even be eaten with just a bit of butter. Paired with dal makhani and nawabi paneer or the choicest of kebabs, it makes a dining experience you would be ready to give your right arm for!

Add your private note

Preparation Time: 
Baking Time:  17 minutes
Baking Temperature:  200°C (400°F)
Makes 10 rotis
Show me for rotis


Ingredients

Method
  1. Combine the dry yeast, sugar and 2 tbsp of lukewarm water in a small bowl and keep aside for 10 minutes.
  2. Combine all the ingredients in a deep bowl, including the yeast-sugar mixture and knead into a stiff dough using enough water. Cover with a lid or a muslin cloth and keep aside for 2 hours.
  3. Divide the dough into 10 equal portions and roll each portion into a 100 mm. (4?) diameter circle, using a little whole wheat flour for rolling.
  4. Bake 4 to 5 rotis at a time, in a pre-heated oven at 200°c (400°f) for 6 minutes, while turning once after 4 minutes.
  5. Repeat step 4 to make 5 more rotis in one more batch.
  6. Serve immediately brushed with butter.
RECIPE SOURCE : Kebabs and TikkisBuy this cookbook
1 review received for Khamiri Roti ( Kebabs and Tikkis Recipe)
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Uttam KumarJanuary 02, 2015

I tried this in tava but dint come out well so went to oven and it was good Thanx

See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed January 02, 2015by Uttam Kumar

I tried this in tava but dint come out well so went to oven and it was good Thanx

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Bubbly Recipes with Baby Corn

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email