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Khameeri Roti
Preparation info
- Yield:
8
- Difficulty
Easy
- Ready in
1 hr 25
Appears in
Published 1990
Khameeri means leavened, which makes this a rare whole-wheat bread. Indians still prefer to use a combination of yoghurt, atta and sugar (2:1:1)* to make the flour rise—it provides a distinct flavour. The recipe below uses yeast.
Ingredients
500 g 4 cups - Salt
8 g
Method
Preparation
THE ATTA: Sieve with salt into a paraat.
THE YEAST: Dissolve in 100ml/7 Tbs of warm water.
THE DOUGH: Make a bay in the sieved atta, pour water (approx 300ml/1¼ cups) in it and start mixing gradually. When fully mixed, knead to make a hard dough, cover with a moist cloth and keep aside for 15 minutes. Add the