Khamiri roti
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A soft, slightly sour leavened flatbread baked in the tandoor, the usual bread with nihari and qorma in Old Delhi.
Region: Old DelhiOccasion: With nihari, qorma and kebabsTime: 45 min + 3 hours risingServes: 8 rotisVegetarian
Ingredients
- 3 cups whole-wheat flour (or half wheat, half maida)
- 1 tsp dry yeast
- 1 tsp sugar
- 2 tbsp curd
- 1 tsp salt
- 2 tbsp ghee
- Warm water as needed
Method
- Mix the yeast and sugar in ¼ cup warm water and leave for 10 minutes until frothy.
- Add it to the flour with curd, salt and 1 tbsp ghee. Knead with warm water into a soft dough.
- Cover and leave in a warm place for 2–3 hours, until doubled.
- Divide into balls and pat out into thick rounds by hand.
- Slap onto the wall of a hot tandoor, or cook on a hot griddle and finish over an open flame, until puffed and spotted brown.
- Brush with ghee and serve hot.
History
Khamir means leaven or ferment. Bakers in Old Delhi traditionally raised the dough with a piece of the previous day's dough; today yeast is common.
Significance
Khamiri roti is the bread that Old Delhi's nihari and qorma shops serve, and it is sold fresh from tandoors through the day.