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
Whole Wheat Flour-3 cups
Salt- to taste
Nigella Seeds-1 tsp
Instant Yeast-1 tsp
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