📝 About This Recipe
Tracing its roots back to the Mughal era, Khamiri Roti is a soft, pillowy leavened bread that defines the culinary landscape of Old Delhi. 'Khamir' translates to yeast, which gives this bread its characteristic tangy aroma, chewy texture, and beautiful air pockets. Traditionally baked in a clay tandoor, this golden-brown flatbread is the ultimate vessel for scooping up rich, aromatic gravies.
🥗 Ingredients
The Yeast Bloom
- 2 teaspoons Active Dry Yeast
- 1/2 cup Warm Water (between 105°F and 110°F)
- 1 teaspoon Sugar (to feed the yeast)
The Dough Base
- 2.5 cups All-Purpose Flour (Maida) (sifted)
- 1/2 cup Whole Wheat Flour (Atta) (for structure and flavor)
- 1 teaspoon Salt
- 1/4 teaspoon Baking Soda (helps with browning and texture)
- 1/4 cup Plain Yogurt (whisked, at room temperature)
- 2 tablespoons Ghee or Vegetable Oil (plus extra for greasing)
- 1/2 cup Warm Milk (as needed for kneading)
Toppings and Finishing
- 1 tablespoon Nigella Seeds (Kalonji)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 3 tablespoons Melted Ghee or Butter (for brushing after cooking)
- 1/4 cup Water (in a small bowl for sticking the dough)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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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 until well combined.
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3
Create a well in the center of the flour mixture. Pour in the yeast mixture, whisked yogurt, and 2 tablespoons of ghee.
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4
Begin mixing the ingredients by hand or with a dough hook. Gradually add the warm milk, a little at a time, until a soft, slightly sticky dough forms.
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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. The dough should be softer than standard roti dough.
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6
Lightly grease a clean bowl with oil. Place the dough inside, cover with a damp kitchen towel, and leave it in a warm, draft-free spot to rise for 1.5 to 2 hours, or until it has doubled in size.
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7
Once risen, gently punch down the dough to release the air. Divide the dough into 8-10 equal-sized balls (roughly the size of a large lemon).
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8
Place the dough balls on a tray, cover them, and let them rest for another 15 minutes. This 'second proof' ensures a fluffier texture.
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9
Preheat a heavy-bottomed cast iron skillet or tawa over medium-high heat. If using an oven, preheat your broiler to high.
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10
Take one dough ball and roll it out into an oval or circle about 1/4 inch thick. Do not roll it too thin; Khamiri roti should have some thickness to stay soft.
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11
Sprinkle a few nigella seeds and a bit of cilantro on top, then press them gently into the dough with the rolling pin.
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12
Carefully flip the roti over and brush the back side lightly with water. This helps it stick to the pan and create steam.
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13
Place the roti, water-side down, onto the hot skillet. Press gently. When bubbles start to appear on the surface (about 30-45 seconds), flip the skillet upside down directly over the gas flame to cook the top side until charred spots appear. Alternatively, flip with tongs and cook the other side normally.
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14
Remove the roti from the heat and immediately brush with plenty of melted ghee or butter.
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15
Keep the cooked rotis stacked in a basket lined with a clean cloth to keep them warm and soft while you finish the rest.
💡 Chef's Tips
Ensure your water is warm but not hot; water above 120°F will kill the yeast and prevent the dough from rising. For an extra 'tandoori' flavor, use a cast iron skillet rather than a non-stick pan, as the dough needs to grip the surface to rise properly. If you don't have a gas stove for direct charring, you can place the skillet under a preheated oven broiler for 30 seconds to get those authentic dark spots. Don't skip the whole wheat flour; while Maida provides the stretch, the Atta provides the traditional bite and depth of flavor. If the dough is too sticky to roll, grease your palms with oil rather than adding too much extra flour, which can make the bread dry.
🍽️ Serving Suggestions
Serve hot alongside a rich Mutton Nihari or Slow-cooked Stew for an authentic Old Delhi experience. Pair with Paneer Butter Masala or Shahi Paneer for a decadent vegetarian feast. Use it to scoop up creamy Dal Makhani or thick Chana Masala. Accompany with a side of pickled red onions (Lacha Pyaaz) and a cooling mint-yogurt chutney. Enjoy it with a glass of thick, sweet Lassi to balance the savory flavors.