Khamiri Roti

Ingredients

• 2 cups whole wheat flour
• 1/2 cup atta + maida mix (optional for softer texture)
• 3 tbsp old dough / sourdough starter / natural khamir
• 1 tsp jaggery or honey
• 3/4 tsp salt
• warm water as needed
• 1 tbsp yogurt (optional but traditional)
• ghee for finishing

Method

Mix flour, salt, jaggery, yogurt and khamir.
Add warm water gradually and knead into a soft dough.
Cover and ferment 6–8 hours in warm weather (overnight in winter).
Once airy and slightly sour, divide into balls.
Roll slightly thick.
Cook on a hot tandoor, inverted wok, or heavy tava until puffed and charred.
Finish with a touch of ghee.

The Gut-Healthy Angle

Traditional khamiri roti works beautifully with and helps enhance digestion when eating the following:

• slow-cooked dals
• yakhni • Salan Qaliya Qorma
• lightly spiced kebabs
• vegetable stews.

Especially effective when eaten warm and fresh rather than reheated repeatedly.

Someone famously said: “Before probiotics arrived in capsules, India quietly fermented them into its daily bread.”