Bheja Masala with Khameeri Roti

Ingredients

• 1.5 cup Atta
• 0.5 cup Maida
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (to activate the yeast)
• 1 tsp Salt
• 2 tbsp Curd (at room temperature)
• 3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted)
• 0.5 cup Milk (lukewarm)
• 0.5 cup Water (lukewarm, divided)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine 1/4 cup of the lukewarm water, sugar, and active dry yeast.
   • Stir gently and let it rest for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready to use.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the atta, maida, and salt.
   • Create a well in the center and add the curd, 1 tbsp of melted ghee, and the frothy yeast mixture.
3. 3

   Knead the Dough

   • Gradually add the lukewarm milk and the remaining 1/4 cup of lukewarm water while mixing to form a shaggy dough.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and pliable. It should spring back when you press it lightly.
4. 4

   Proof the Dough

   • Place the dough in a lightly greased bowl, turning it once to coat the top.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
5. 5

   Shape the Rotis

   • Gently punch down the risen dough to release the air.
   • Divide it into 8 equal portions and roll each portion into a smooth ball.
   • On a lightly floured surface, roll each ball into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to achieve the characteristic spongy texture.
6. 6

   Cook the Rotis

   • Heat a tawa (griddle) over medium-high heat.
   • Place a rolled roti on the hot tawa. Cook for 30-40 seconds until you see small bubbles forming on the surface.
   • Flip the roti and cook the other side for about a minute until golden-brown spots appear.
   • Using tongs, carefully place the roti directly on a medium flame. It should puff up beautifully within seconds. Flip quickly to cook both sides evenly.
   • If you don't have a gas stove, you can press the roti gently with a clean, folded cloth on the tawa after the second flip to help it puff up.
7. 7

   Serve

   • Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
   • Stack the rotis in a casserole or a cloth-lined container to keep them soft and warm.
   • Serve hot with your favorite curry, dal, or kebabs.