Khameeri Roti
A soft, spongy, and slightly tangy leavened flatbread from Mughlai cuisine. This traditional yeast-based roti is thicker than a regular chapati and pairs perfectly with rich curries and kebabs.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine 1/4 cup of the lukewarm water, sugar, and active dry yeast.
- c.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
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the atta, maida, and salt.
- c.Create a well in the center and add the curd, 1 tbsp of melted ghee, and the frothy yeast mixture.
- 3
Step 3
- a.Knead the Dough
- b.Gradually add the lukewarm milk and the remaining 1/4 cup of lukewarm water while mixing to form a shaggy dough.
- c.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
Step 4
- a.Proof the Dough
- b.Place the dough in a lightly greased bowl, turning it once to coat the top.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
- 5
Step 5
- a.Shape the Rotis
- b.Gently punch down the risen dough to release the air.
- c.Divide it into 8 equal portions and roll each portion into a smooth ball.
- d.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
Step 6
- a.Cook the Rotis
- b.Heat a tawa (griddle) over medium-high heat.
- c.Place a rolled roti on the hot tawa. Cook for 30-40 seconds until you see small bubbles forming on the surface.
- d.Flip the roti and cook the other side for about a minute until golden-brown spots appear.
- e.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.
- f.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
Step 7
- a.Serve
- b.Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
- c.Stack the rotis in a casserole or a cloth-lined container to keep them soft and warm.
- d.Serve hot with your favorite curry, dal, or kebabs.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your milk and water are lukewarm (around 105-115°F or 40-46°C). If it's too hot, it will kill the yeast; if too cold, it won't activate.
- 2Thorough kneading is crucial for developing gluten, which gives the roti its soft and chewy texture.
- 3For a faster rise, place the dough bowl in a turned-off oven with the light on.
- 4Do not roll the rotis too thin. Their signature texture comes from being slightly thick and spongy.
- 5If your dough is too sticky, add a teaspoon of flour at a time. If it's too dry, add a teaspoon of water or milk.
- 6Cook the rotis on a properly heated tawa. If the tawa is not hot enough, the rotis can become hard.
Adapt it for your goals.
Herb Infusion
Add 1 tablespoon of finely chopped fresh cilantro (coriander) or mint leaves to the dough for a fresh, herby flavor.
Spiced VersionSpiced Version
Incorporate 1/2 teaspoon of nigella seeds (kalonji) or carom seeds (ajwain) into the dough for a distinct aromatic taste.
Healthier Flour BlendHealthier Flour Blend
Increase the proportion of atta (whole wheat flour) and reduce the maida (all-purpose flour) for a higher fiber content. You can try a 2:0 ratio of atta to maida, but the texture will be denser.
Why this is on our healthy list.
Source of Complex Carbohydrates
Made primarily with whole wheat flour, Khameeri Roti is a good source of complex carbohydrates, which provide sustained energy throughout the day.
Aids Digestion
The fermentation process involving yeast breaks down some of the complex starches and proteins in the flour, potentially making the roti easier to digest and improving nutrient absorption.
Provides Dietary Fiber
The use of atta (whole wheat flour) contributes dietary fiber, which is essential for maintaining good digestive health, promoting satiety, and regulating blood sugar levels.
Frequently asked questions
Khameeri Roti is a traditional leavened flatbread from Mughlai cuisine. The word 'Khameer' means yeast, which is used to ferment the dough, resulting in a soft, spongy, and slightly tangy roti that is thicker than a regular chapati.