William Cobbett
Carrying on from my last post, time to blog eloquently about the third Indian flatbread I had a go at making. You can find the earlier two, Naan & Tandoori Roti, in this post here. While the naan I made is a leavened bread but not with yeast, the tandoori roti is unleavened. This current flatbread, ‘Khameeri Roti‘, is also leavened, & yeast is the rising agent in this case. (‘Khameeri‘ means fermented.)
This is a rustic, moreish flatbread, made entirely with wholewheat flour (aata) & has delicious crust. Like most baked flatbreads, it tastes best eaten hot out of the oven. The dough is kneaded twice; the second kneading is a little involved as you try & incorporate extra liquid into the dough. This results in a smooth silky dough, which is then left to rise. It’s a nice bread to serve with curries, vegetarian or non-vegetarian.
Khameeri Roti (Leavened Bread)
from ‘The Indian Menu Planner’
Ingredients:
Wholewheat flour – 2 cups
Clarified butter (ghee) to grease baking tray. (I line the tray with foil instead)
Salt to taste
Active Dried Yeast – 1 1/2 tsp
Flour to dust 
- Dissolve the yeast in 1/2 a cup of warm water, & leave to proof.
- Sieve the flour with salt onto a platter.
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Make a well & pour in about 3/4 cup of water, mix gradually & knead to a tough dough. Add a little more water if required. Cover with a damp cloth & keep for 15 minutes.
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Slowly sprinkle the dissolved yeast mixture, & keep kneading till the dough is smooth & pliable & not sticky. Cover with a damp cloth & leave for 30 minutes.
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Divide the dough into 8-10 equal balls & dust with dry flour.
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Press & flatten into 8″ wide discs. Place on a greased tray & bake for 4-5 minutes in an oven pre-heated at 180 degrees C.
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Drizzle with melted ghee or butter(very optional, yet most delicious).
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Serve hot with curry.
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