Khambir Recipe | Ladakhi Flatbread recipe | Hii, welcome to my brand new series of bharat ki rotiya. Today, we are covering ladakh. khambir is also known as khamiri roti.
Khambir is made with whole wheat flour, salt, sugar, and activated yeast. Khambir is one of the popular flatbreads for the North region. It is also known as ladakhi bread. For this roti, khamir is very important because khamir gives a soft and fluffy texture to this flatbread. For instant work, we can use dry activated yeast, and it takes 1 to 2 hours.
But traditionally, you need 10 to 12 hours to ferment the dough. If you are living in a cold region like ladakh, then the fermentation process takes a longer time. So it totally depends on the weather of that region. You can serve this bread with chicken or mutton curry. Let’s make this..
- Shahi Chicken Korma Recipe
- Momo Manchurian Recipe
- Peshawari Mutton Kadhai | Easy Mutton Recipe
- Champaran Mutton Curry | Easy Mutton Curry
- Shinwari Chicken Kadhai | Easy Chicken Curry
- Chicken Curry | Slow Cooker Chicken Curry
- 1 bowl whole wheat flour
- a pinch of salt
- 1 tsp sugar
- 1 tsp dry activated yeast
- 20 to 30 ml lukewarm water
- water required
- clarified butter (ghee)
Khambir Roti Recipe
First, take a bowl. Pour some lukewarm water, sugar, and 1 tsp dry activated yeast. Mix well and leave it for 10 minutes. Then, take some whole wheat flour. Add some salt and sugar. Pour activated yeast and some water.
Knead a semi soft dough and leave it for an hour. When the dough doubled in size. Knead the dough for 30 seconds. And divide them into small lemon size balls.
Take a piece of dough and roll it into a medium-sized circle. Heat an iron griddle on medium flame. Place the roti and cook them for 40 to 50 seconds.
Then, flip it and cook the roti on direct flame. Toast them for 20 to 30 seconds. Then, top it with some ghee. Make all of the khamiri roti like this. Khambir is ready to serve.