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Thursday, January 24, 2013

Khamiri Roti

Khamiri roti is from the Mughalai cuisine. Khamir means yeast. This is an yeasted flat bread which is so soft and is made with whole wheat flour. I saw the recipe in Tarla Dalal's Mughalai Khana. The recipe suggested baking of the rotis but as I was pressed for time, I cooked them on stove top. I also made Methi Paneer as an accompaniment and it was so delicious. This combination makes a great dinner. And it is very easy to prepare. Make the dough 2 hours in advance so that the dough gets enough time for proofing. As I have used instant yeast, I added it directly to the flour. But if you are using dried yeast, you need to add it to 1/4 cup of warm water and wait until it bubbles. Then add it to the flour.


Makes 12 Rotis
Ingredients:
Whole Wheat Flour-3 cups
Salt- to taste
Nigella Seeds-1 tsp
Instant Yeast-1 tsp
Oil-For Greasing

Procedure:
1. In a bowl mix all the ingredients except oil and add enough water to make a firm dough.
2.  Cover and keep it aside for 2 hours.
3. Deflate the dough and divide it into 12 equal portions. Roll each portion into a ball.
4. Roll each ball into a thin disc. Dust with flour to avoid sticking.
5. Heat a tawa and cook the disc on both sides.
6. Drizzle some oil and cook until done.
7. Serve it hot along with a gravy of your choice.

Linking this to Yeastspotting

15 comments:

  1. That looks so delectable!! Nice click too :)

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  2. so tempting!!! bookmarking it!!! how was the taste differnt from regular roti?
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

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  3. nice clicks and a really different tyoe of roti.

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  4. Amazing pics dear! Ans indeed a very different type of roti!

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  5. wow..they look so good & delicious!!

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  6. Healthy roti, I am going to try this for our weekend dinner.

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  7. Yeasted rotis looks absolutely fabulous and beautifully done.

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  8. These looks so tasty! My husband and I have been experimenting with making roti, but haven't tried a yeasted variety.

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  9. hii, Can I use curd instead of dry yeast to ferment the dough, and if Yes then how much curd is required for preparation of dough for four people, Thanks, I repeated the post as I forgot to click on notify on your answer :)

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    Replies
    1. Hi, Using yeast the dough is ready in 2 hours, but if you use curd, I don't think you will get the same result. But do try it. The rotis will be soft...

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  10. Hello Mam thanks for reply, one more question how to recognise that dough has enough khameer now, and no further fermentation is required. :)

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    Replies
    1. Hi, When the dough doubles in size you can prepare rotis.

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