📝 About This Recipe
Tracing its lineage back to the royal Mughal kitchens of India, Khamiri Roti is a thick, pillowy leavened flatbread known for its signature tangy aroma and soft, sponge-like texture. 'Khamir' translates to yeast or fermentation, giving this bread a complex depth of flavor that sets it apart from standard unleavened rotis. Traditionally baked in a clay tandoor, this recipe recreates that smoky, blistered perfection in your home kitchen, resulting in a bread that is ideal for scooping up rich, aromatic gravies.
🥗 Ingredients
The Dough Base
- 2 cups All-purpose flour (Maida) (sifted)
- 1/2 cup Whole wheat flour (Atta) (for added structure and nuttiness)
- 1.5 teaspoons Active dry yeast (ensure it is fresh)
- 1 teaspoon Sugar (to feed the yeast)
- 1 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Baking soda (helps with the characteristic bubbling)
Wet Ingredients & Enrichment
- 1/4 cup Warm water (between 105-115°F for blooming yeast)
- 1/4 cup Whole milk yogurt (at room temperature; adds tang)
- 1/2 cup Warm milk (plus more as needed for kneading)
- 2 tablespoons Ghee or Vegetable oil (melted)
Toppings & Finishing
- 1 teaspoon Nigella seeds (Kalonji) (for the classic look)
- 2 tablespoons Fresh cilantro (finely chopped)
- 3 tablespoons Melted butter or Ghee (for brushing after cooking)
- 1/4 cup Water (in a small bowl for wetting hands)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water (105°F), sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, salt, and baking soda.
-
3
Create a well in the center of the dry ingredients. Pour in the bloomed yeast mixture, yogurt, melted ghee, and half of the warm milk.
-
4
Begin mixing by hand or with a dough hook. Gradually add the remaining warm milk until a soft, slightly sticky dough forms. You may need an extra tablespoon of milk depending on the flour's absorption.
-
5
Knead the dough for 8-10 minutes by hand (or 5-6 minutes in a mixer) until it becomes smooth, elastic, and no longer sticks to your hands.
-
6
Lightly grease a large bowl with oil. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
7
Once risen, gently punch down the dough to release excess air. Divide the dough into 6-8 equal-sized balls (roughly the size of a large lemon).
-
8
Place the dough balls on a tray, cover, and let them rest for another 15 minutes. This relaxes the gluten, making them easier to roll.
-
9
Preheat a heavy cast-iron skillet or tawa over medium-high heat. If you have a pizza stone, you can also preheat your oven to its highest setting.
-
10
Take one dough ball and flatten it. Lightly dust with flour and roll it into an oval or circle about 6 inches in diameter and 1/4 inch thick. Do not roll it too thin; Khamiri Roti should be plush.
-
11
Sprinkle a few nigella seeds and a bit of cilantro on top, then press them gently into the dough with the rolling pin.
-
12
Wet your palm and dampen the underside of the roti. Place the wet side onto the hot skillet. This helps create steam and mimics the tandoor's stick.
-
13
When bubbles start to appear on the surface (about 1 minute), use tongs to flip the skillet over the open flame (if using gas) to char the top, or simply flip the roti and cook the other side for 45-60 seconds until brown spots appear.
-
14
Remove from heat and immediately brush with a generous amount of melted butter or ghee.
-
15
Keep the cooked rotis wrapped in a clean kitchen towel to maintain their softness while you finish the rest.
💡 Chef's Tips
For the best flavor, use fresh, thick yogurt; the lactic acid is key to the 'khamir' (fermented) taste. Avoid over-flouring the surface while rolling, as excess dry flour will burn on the skillet and become bitter. If you don't have a gas stove for charring, use an oven broiler for 30 seconds at the very end to get those beautiful dark spots. Ensure your yeast is active; if the water doesn't foam in step 1, discard it and start over with fresh yeast. The dough should be softer than standard chapati dough; a wetter dough results in a more porous, airy bread.
🍽️ Serving Suggestions
Serve piping hot alongside a rich Mutton Korma or Nihari for a truly authentic Mughlai experience. Pair with Paneer Butter Masala or a thick Dal Makhani for a vegetarian feast. Use it as a base for 'Roti Pe Boti'—topping the bread with spicy grilled kebabs and pickled onions. Enjoy it simply with a side of mango pickle and a cold glass of sweet Lassi. Pairs beautifully with a refreshing mint-coriander chutney and sliced red onions.