Khamiri roti is a traditional Indian bread that was a staple in the Mughal era. It is made using whole wheat flour, yeast, and milk and is incredibly soft and spongy. It is different from the usually made unleavened tandoori roti.
‘Khamir’ is an Urdu word meaning yeast. A leavened baked flatbread, Khamiri Roti is said to have originated in the Mughal era and was a staple amongst the people.
During these days, the Indian bread industry was run by Naan Bais and Bhatiyaras, who used to supply locals with a range of traditional breads.
Naan Bais used to supply bulk orders during festivals and other family events whereas Bhatiyaras used to supply breads on a daily basis to various households.
Khamiri Roti is soft, spongy and has a slightly tangy taste that makes them extremely unique and special. Earlier, in summer, people fermented the dough or atta by leaving it overnight to let the dough rise and prepare these khameeri roti.
Today, it is made with whole wheat flour, yeast, and milk. The prepared dough is rested for an hour so it can rise. When the dough rises because of the yeast, the flatbread is shaped and inserted into a tandoor.
This Indian version of khameeri roti or sourdough bread is served and tastes best with curries like Mutton Korma, Nihari, Keema and Dal.
This roti tastes best when served warm but you can store them in an airtight container for up to 2 days in the refrigerator.