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Khameeri Roti By Chef Ajay Chopra

Ajay Chopra
Khameeri Roti is a soft and spongy flatbread from the Mughal era. Chef Ajay Chopra shares the recipe in detail.

Serves

3

Cooking Time

8-10 Min

Meal Type

bread

Preparation Time

10-12 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Khameeri Roti

    • 1 cup all-purpose flour (maida)

    • ½ tsp dry active yeast

    • 10 ml water

    • 2 tsp sugar

    • milk to knead the dough

    • 1 tsp butter

PREPARATION

  1. 1

    In a bowl add warm water, active dry yeast and sugar, dissolve well and leave to bloom till bubbly.

  2. 2

    For the dough add maida, salt, yeast mixture and knead with milk, leave to rest for 2 hours.

  3. 3

    Then perform the knock back process by adding butter to soften the dough and let it rest for ½ hour rest.

  4. 4

    Portion the dough and create a bigger dough ball than usual. After rolling it apply water on one side and place the wet side down on an upside down tava (ulta tava), once the roti starts developing bubbles hold the tava above the flame so that the roti is in direct contact with the fire. When the roti is cooked it will automatically leave the surface of the tava.

  5. 5

    Serve hot brushed with ghee or butter along with korma.

STEP BY STEP