Khamiri Roti
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Khamiri Roti is a regal, pillowy, and profoundly aromatic Indian flatbread celebrated for its fermented dough and soft texture. This recipe features a dough made from whole wheat and refined flour, leavened with yeast to provide an essential professional-grade airy core. Known for its sophisticated flavor and ritual significance in Mughal breakfast and dinner menus, it represents the soulful heart of Old Delhi culinary heritage. Its taste is savory and mildly tangy, with the fermentation providing a unique professional-grade depth. This bread is a mandatory favorite for pairing with rich gravies like Nihari or Paya. Best enjoyed hot from the professional-grade oven with a glaze of ghee.
Ingredients
Cooking Instructions
Tips & Secrets
- Using lukewarm milk instead of water is mandatory for achieving the most professional-grade rich and soft texture.
- Ensuring the dough rises properly is the absolute secret to providing the signature professional-grade airy holes within the bread.
- The addition of a little whole wheat flour provides a more sophisticated professional-grade earthy aroma found in authentic bakeries.
- Always serve piping hot to maintain the signature professional-grade pillowy mouthfeel.
Nutritional Information(Per 1 roti (75g))
160 kcal
5g
2g
30g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.