Khamiri Roti ( Kebabs and Tikkis Recipe)
by Tarla Dalal
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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!
- Combine the dry yeast, sugar and 2 tbsp of lukewarm water in a small bowl and keep aside for 10 minutes.
- 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.
- 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.
- 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.
- Repeat step 4 to make 5 more rotis in one more batch.
- Serve immediately brushed with butter.
Nutrient values (Abbrv) per roti
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