NAAN
PARATHA
ROTI
KULCHA
 
BREAD
DOUBLE ROTI
BUN / TOASTS
Recipes
Quick & Easy
Drinks Only
Share a Recipe
Weight Converters
Nutrition News
Tips & Tricks
Glossary
URDU Recipes
  Cooking Videos
  Recipe Search
 

Recipe Slideshow

 

Recipe Browser

   
 
 
 

Khameeri Roti Recipe

   
 

Recipes in English >> Roti / Naan / Bread Recipes >> Khameeri Roti

   
 

Leavened bread

   
 


 

Email to a friend

bullet Whole wheat flour 480 gm/2 cups
bullet Clarified butter (ghee) to grease baking tray
bullet Flour to dust
bullet Salt to taste
bullet Yeast, fresh 7.5 gm/1 1/2 tsp
  • Dissolved the yeast in 120 ml/half cup warm water. Sieve the flour with salt onto a platter.
    Make a well in the flour and pour 240 ml/1 cup water. Mix flour and water gradually, then knead into a tough dough. Cover with a damp cloth and keep aside for 15 minutes. Slowly sprinkle the dissolved yeast over the dough and keep kneading till the dough is smooth and pliable and not sticky. Cover with damp cloth and set aside for 30 minutes.
  • Divide dough into 8 equal balls and dust with dry flour. Press and flatten each ball into round discs, 8 inches wide. Wearing an oven glove stick the disc to the side of a hot tandoor and bake for 2 minutes. Remove with a pair of tongs. Alternatively, place on a greased baking try and bake for 4-5 minutes in a preheated oven at 350 F.
  • Time: Preparation: 1 hour, Cooking: 4-5 minutes for each roti
  • To Serve: Serve hot with curry.


 

 
  HOME | What's NEW | FEATURED PRODUCTS | CONTACT US
All Rights Reserved Khana Pakana.com | 2006