“Without bread all is misery.”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…