Khameeri roti —literally “fermented bread”—is a traditional Indian flatbread that gets its signature flavor and texture from fermentation, historically using natural yeast. Using sourdough discard is a perfect modern twist: the natural wild yeasts add tang, softness, and a slightly chewy interior. khamiri roti is a type of Indian bread that is soft, fluffy, and slightly sour in taste. It is made with a combination of wheat flour, yeast and sugar, which gives it a unique texture and flavor. The dough is allowed to ferment for a few hours, which helps to develop the characteristic tangy flavor of the bread. Soft and fluffy khamiri /khameeri roti served with keema masala. This Mughlai delicacy is made with all-purpose flour, instant yeast, milk, oil and salt. Khamiri Roti is a super soft and spongy fermented bread that was a staple in the Indian subcontinent during the Mughal era. It is a rich Indian flatbread made using whole wheat flour and is still prevalent in Muslim households residing in the old parts of New Delhi and some parts of Pakistan.
