Why is khameeri roti fermented?

Fermentation improves flavour, creates a softer texture, and can make the dough easier to digest by partially breaking down gluten and starches.

How is khameeri roti different from regular chapati?

Unlike regular chapati, khameeri roti is fermented before cooking, making it softer, fluffier, and slightly chewier with a deeper flavour.

What is the difference between khameeri roti and naan?

Khameeri roti is a fermented wheat bread with a mild tang and chewy texture, traditionally cooked on a tawa or in a tandoor. Naan contains maida, yoghurt, milk, or butter, resulting in a softer, fluffier bread commonly cooked in a tandoor.

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Srishti Magan

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How To Make Khapli Wheat
Khameeri?
A Beginner's Guide To Making The Mughlai Bread

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Quick Summary

Thick, slightly spongy, and incredibly soft, khameeri roti is a traditional Indian flatbread. Khapli wheat is a traditional and ancient grain. Do you see where this is going? Yes, this piece is bringing together two ancient foods to form a modern-day dish, the khapli wheat khameeri roti. Dive in to understand the recipe, flavour notes, and more.

Deep Dive

Khameeri roti is a fermented flatbread that was popular in Mughlai kitchens. To date, it continues to be paired with rich, savoury curries that have origins in the royal and common kitchens of the Mughal sultanate. Khameer, in fact, refers to yeast or ferment, indicating the nature of the bread – it’s made by fermenting dough. The fermentation process gives it a subtle sourdough-like tang that pairs perfectly with rich, savoury dishes. Traditionally, khameeri is made from whole wheat flour and cooked in a tandoor (clay oven). However, this modern-day version uses an ancient flour instead–khapli wheat, cooked on a normal stovetop or tava.

How Does Khapli Atta Work In Khameeri?

Khapli wheat is among the first crops cultivated in India. Also known as Emmer wheat, the flour formed by it is called Khapli atta. It’s a nutrient-dense flour that’s high in protein and fibres, and has a low GI (glycaemic index). However, it’s not the easiest grain to grow and thus accounts for only 1% of the total wheat production in India. ,

While some dishes can prove to be tricky (but not impossible) to work with khapli wheat, khameeri is the opposite. Khapli atta is highly compatible with khameeri preparations because of its unique molecular structure.

The combination thrives for a few primary reasons:

Gentle Gluten Structure: Hybridised modern wheat has a strong gluten structure that takes time to break down. Khapli wheat, however, has a weaker gluten structure. During the khameeri fermentation process, the gluten bonds are pre-digested by beneficial bacteria, yielding a dough that is much lighter on the stomach and less likely to cause bloating.
Optimal Fermentation: Khapli’s abundance of dietary fibre and natural starches provides the perfect fuel for yeast and natural flora. This helps the dough ferment vigorously and uniformly, creating that signature airy, fluffy texture in khameeri naans or rotis.
Nutrient Availability: Khapli is milled whole and is packed with proteins and essential minerals. The fermentation process of khameeri helps break down phytic acid in the wheat, making these nutrients much easier for your body to absorb.

How To Make Khapli Wheat Khameeri Roti?

The ingredients required to make khapli wheat khameeri roti are easily available. Just make sure to get active dry yeast and high-quality khapli atta like the Aashirvaad Chakki Khapli Atta. Also, the dough fermentation takes time. Set aside at least 2 hours for fermentation and prepare your meals accordingly. Ideally, you can begin the dough fermentation in the morning to enjoy fresh khameeri roti for a comforting lunch on a Sunday.

Ingredients:

Aashirvaad Chakki Khapli Atta: 2 cups
Active Dry Yeast: 1 teaspoon
Sugar: 1 teaspoon (to feed the yeast)
Milk or Warm Water: ½ cup (lukewarm)
Salt: ½ teaspoon
Ghee/Butter: For brushing

Recipe:

Activate the Yeast: In a small bowl, dissolve the yeast and sugar in the lukewarm milk or water. Let it sit for 5 to 10 minutes until it becomes frothy.
Knead the Dough: In a mixing bowl, combine the Khapli atta and salt. Pour in the frothy yeast mixture. Slowly add more warm water as needed and knead for 5 to 7 minutes until you get a soft, pliable, and slightly stretchy dough.
Fermentation (Khameeri): Place the dough in an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rest in a warm place for 1.5 to 2 hours (or up to 3 hours for a tangier flavour). It should double in size.
Portion and Roll: Gently punch down the dough to release the air. Divide it into 8 to 10 equal portions and roll them into smooth balls. Dust your surface with dry flour and roll each ball out to about ¼-inch thickness. Important: Because Khapli has less gluten, roll it gently to prevent the edges from cracking.
Cook on a Tawa: Heat a flat iron or non-stick tawa on medium-high heat. Place the rolled roti on the hot pan. Once small bubbles appear on the surface, flip it. You can brush the top with a little water, then flip again and press gently with a clean cloth or spatula until the bread puffs up and gets light brown spots.

Serve Hot: Remove from the tawa and brush immediately with melted ghee or butter for a delicious finish.

What To Pair With Khameeri?

Pair a slightly sweet, airy Khapli Khameeri Roti with rich, hearty gravies and grilled meats. Its fermented, sourdough-like tang and spongy texture make it ideal for soaking up rich curries. Some popular options include:

Nihari or Nalli Nihari makes for a classic pairing. The slow-cooked, bone broth-based lamb or beef stew complements the hearty, spongy bread perfectly.
Rich gravies like butter chicken, dal makhani, mutton korma or paneer makhani pair beautifully with the pillowy, fermented texture of Khameeri rotis. The thick, flavorful roti is perfect for mopping up the curry.
Seekh Kebabs: Enjoy "roti pe boti" by wrapping juicy, spiced mutton or chicken kebabs in the fresh, warm flatbread. You can top it with sliced onions and tangy chutneys for a flavourful, handheld treat.
Aloo or Baingan Bharta: An underrated but excellent pairing. The smoky flavours of roasted eggplant or spiced potatoes work exceptionally well with the rustic bread.

Serve the khameeri roti and mains with sides like spicy/tangy pickles (like garlic or green chilli pickle), raita, etc. To counter the heat, add a cold drink like lemonade, bael sharbat, or shikanji to the meal.

Ancient Grain, Modern Variation

In some dishes, integrating khapli wheat can take time, effort, and practice. But with Khameeri, the integration is almost natural, as if questioning why it was never done before. The nutty flour lends an earthy aroma to the final roti, while also making it softer and easier to digest. So don’t wait, bake the fluffy bread at home the next time you have some time on hand.

FAQs

Khameeri roti is a soft, mildly fermented flatbread traditionally made using wheat flour, water, salt, and a natural leavening agent like yeast or old dough starter. In this version, khapli atta is used for a nuttier flavour and higher fibre content.