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Khameeri Roti By Chef Ajay Chopra

Khameeri Roti

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

8-10 Min

Meal Type


Preparation Time

10-12 Min



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  • 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


  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.

Khameeri Roti is a soft and spongy flatbread from the Mughal era. It is believed to have been a popular staple in the Mughal era. Khameeri Roti means leavened flatbread. It is made using all-purpose flour, yeast, and milk. The dough made from these ingredients is rested for an hour so that it can rise. When the dough rises because of the yeast, the flatbread is shaped and cooked in a tandoor.

The extremely soft and spongy Khameeri Roti is slightly tangy in taste. It goes well with the spicy vegetable curries, mutton korma and dal.