Indian
Indian - Breads and Flatbreads
Khamiri Roti (Yeast Leavened Flatbread)
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups maida (plain flour)
- • 1 cup whole wheat flour (atta)
- • 1 tsp instant yeast
- • 1 tsp sugar
- • 1 tsp salt
- • 1/2 cup fresh coconut, grated
- • 1 1/2 cups warm water
- • 2 tbsp oil
Preparation Steps
1
Phase 1
Dissolve the yeast and sugar in warm water and rest 10 minutes until frothy.
2
Phase 2
Mix both flours, salt, and coconut; knead with the yeast water and oil into a soft dough.
3
Phase 3
Cover and let rise for 2 hours until doubled.
4
Phase 4
Punch down, divide into 10 balls, and flatten each into a thick disc.
5
Phase 5
Let the discs proof for 20 minutes.
6
Phase 6
Bake in a hot oven at 220C until puffed and golden, then brush with oil.