Khameeri Roti
Mughlai leavened bread that is soft, chewy, and perfect for gravy dishes.
About this dish
Khameeri Roti is a legacy of the Mughal era, where 'Khameer' means yeast. It is a leavened flatbread that was historically baked in massive clay tandoors in the lanes of Old Delhi. Its thick, pillowy texture and slightly sour fermented aroma make it the ideal vessel for scooping up rich, oily gravies like Nihari or Aloo Gosht.
Ingredients
The Dough
- 300g All-purpose flour (Maida)
- 100g Whole wheat flour (Atta)
- 1 tsp Instant dry yeast
- 1 tsp Sugar
- 1/2 tsp Salt
- 2 tbsp Yogurt
- 2 tbsp Ghee or oil
- Warm water as needed (approx 180ml)
For the Topping
- 1 tbsp Milk for brushing
- 1 tsp Nigella seeds (Kalonji)
- Extra Ghee for brushing after baking
Method
- 1
Activate the yeast
In a small bowl, mix warm water (not hot), sugar, and instant yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is alive.
- 2
Mix the dry ingredients
Sift both flours and salt into a large mixing bowl. Make a well in the center to prepare for the wet ingredients.
- 3
Knead the dough
Add the yeast mixture, yogurt, and ghee to the flour. Gradually add warm water and knead for 8-10 minutes until you have a smooth, elastic, and slightly sticky dough.
- 4
First proofing
Place the dough in a greased bowl, cover with a damp cloth, and leave in a warm, draft-free spot for 1.5 to 2 hours until it doubles in size.
- 5
Degas and divide
Gently punch down the fermented dough to release air. Divide into 8 equal-sized balls (pedas) and let them rest for another 10 minutes.
- 6
Shape the roti
Roll each ball into a thick circle (about 6 inches) using a rolling pin or by hand. It should be thicker than a regular chapati to maintain its soft interior.
- 7
Add toppings
Brush the top with a little milk and sprinkle nigella seeds. Press them in gently so they stick during the cooking process.
- 8
Cook on Tawa
Place the roti on a hot tawa. Once bubbles appear on the surface, flip the tawa over a high direct flame (if using gas) to char the top, or flip and cook the other side until browned spots appear.
- 9
Glaze and serve
Remove from heat and immediately brush with a generous amount of ghee. Keep wrapped in a clean cloth to maintain softness until all rotis are done.
Notes & variations
- If using active dry yeast instead of instant, increase activation time by 5 minutes.
- You can bake these in an oven at 230°C for 5-7 minutes if a tawa is unavailable.
- Adding a little whole wheat flour provides better structure and flavor than using only maida.
- Dough can be refrigerated overnight; let it come to room temp before rolling.
Serve with
Essential accompaniment for Mutton Nihari, Stew, or Aloo Gosht.
Cook's note
Do not over-knead after the first rise, or the roti will become tough rather than airy.