by Tarla Dalal
Added to 11 cookbooks
This recipe has been viewed 62564 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 taste great with nearly any subzi and can even eaten with just some butter. Paired with dal makhni and nawabi paneer it makes a dining experience to give one's right hand for!
- Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leaveaside 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 the dough well (approx. 4 to 5 minutes), cover with a damp muslin cloth and keep aside for 2 to 3 hours.
- 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 250°c (500°f) for 5 to 6 minutes.
- Serve hot.
Nutrient values (Abbrv) per roti
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