Khamiri Roti (kebabs and Tikkis Recipe)

by Tarla Dalal

Added to 24 cookbooks
This recipe has been viewed 9724 times

Khamiri roti is the mughals’ closest answer to leavened bread. Khamir, 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 makhni and nawabi paneer or the choicest of kebabs, it makes a dining experience you would be ready to give your right arm for!

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Preparation Time: 7 mins
Cooking Time: 7 mins
Baking time: 12 minutes
Baking Temperature: 200°C (400°F)
Makes 10 rotis
Show me for rotis

Ingredients

1 tsp (5 gms)fresh yeast , crumbled
2 cups whole wheat flour (gehun ka atta)
1/2 tsp sugar
1/2 tsp carom seeds (ajwain)
1/2 tsp salt
whole wheat flour (gehun ka atta) for rolling
oil for greasing
a few saffron (kesar) strands
soaked in 1/4 cup of milk
milk for brushing

Method

Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
Combine all the ingredients and knead into a hard dough using enough warm water (approx. ½ cup). Knead well (approx. 4 to 5 minutes). Keep the dough aside for 2 to 3 hours covered with a damp muslin cloth.
Divide the dough into 10 equal portions and roll out each portion into a circle of 100 mm. (4") diameter with the help of a little flour.
Place the rotis on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 to 6 minutes.
Brush each roti with saffron mixture and serve hot.

RECIPE SOURCE : Kebabs and Tikkis