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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.
Activate the Yeast
Prepare the Dough
Knead the Dough
Proof the Dough
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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.
This mughlai recipe takes 135 minutes to prepare and yields 4 servings. At 327.93 calories per serving with 9.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Shape the Rotis
Cook the Rotis
Serve
Add 1 tablespoon of finely chopped fresh cilantro (coriander) or mint leaves to the dough for a fresh, herby flavor.
Incorporate 1/2 teaspoon of nigella seeds (kalonji) or carom seeds (ajwain) into the dough for a distinct aromatic taste.
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.
Made primarily with whole wheat flour, Khameeri Roti is a good source of complex carbohydrates, which provide sustained energy throughout the day.
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.
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.
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.
Khameeri Roti can be a part of a balanced diet. It's primarily made from whole wheat flour, which provides fiber and complex carbohydrates. The fermentation process can also make it easier to digest. However, it contains refined flour (maida) and is often brushed with ghee, so moderation is key.
One Khameeri Roti contains approximately 140-160 calories, depending on its size and the amount of ghee used. This includes calories from the flour, milk, curd, and ghee.
There could be a few reasons. Your yeast might be expired or inactive. Always check the expiration date and test it by 'proofing' it in warm water with sugar. Another reason could be that the water or milk was too hot, which kills the yeast. Lastly, the room might be too cold; yeast needs a warm environment to thrive.
Yes, you can make it with 100% atta (whole wheat flour). However, maida contributes to a softer and lighter texture. Using only atta will result in a denser and heartier roti.
Store leftover rotis in an airtight container or a zip-lock bag at room temperature for up to 24 hours. To reheat, warm them on a tawa over low heat for about 30 seconds on each side until soft. You can also wrap them in a damp paper towel and microwave for 15-20 seconds.