hello namaste
salaamwalekum satsriyakaal;  welcome back to another session with your VahChef
at Vahrehvah.com. Today we're going
to make Khameeri roti you know this is
nothing but fermented doug roti. So for this first we're going to make the
starter
what we're going to use as a
fermentation you know nowadays everybody
is using yeast but they used to make
this method for many generations
so in this take some buttermilk and add
a pinch of salt, some sugar and add
flour in  this
okay i think i can add more of buttermilk now you know just make this
into a thin batter
you know for jalebi for we do the khameer the same way just make this into a
batter and then pour this into a bowl
and we're going to leave this over night
look at this batter because the buttermilk is there the flour is there
and more fermentation is happening with
the flour and by the next day when it is
fermented you know it looks like this
can you see lot of you know air
bubbles in this, this is what is used to be our khameeri roti that is a nice
fermented roti but nowadays
if you want you can also skip this
method and add yeast to it and you can
still make similar kind of roti but the yeast will have a different flavor
and aroma
whereas this khameeri roti made with butter milk and flour batter makes it
taste even more better,  now take this
khameer that is the fermented, in this
we're going to add milk, only we add the liquid to the flour but today I'm just
going to do it by adding this way
it's okay and now just make this into a
nice soft dough
just the way you make your bread dough, I'm not adding salt at this point of
time because i already added some in the
fermented
batter but if you want you can also
sprinkle little bit of salt on
this. Knead this dough till this is nice
and soft
you know you may have to knead this like
4 - 5 minutes the way you knead the bread dough
because you want the gluten to form in
this dough
you know after kneading the dough we're
going to rest it for
around five minutes after that we're going
to add some ghee and again knead the dough
and this time we are going to rest this doug for two hours because this is not
yeast
this is khameer and this takes a little more time than yeast;  just cover this door with
a wet cloth and put it in a warm place
for two hours. For this khameeri roti
we're going to have a topping for this
take some sugar in a bowl, in this add fennel powder little biit crushed pepper
and poppy seed
this is what we're going to put on top
of our khameeri roti just mix all
of this and we're going to use this as a
topping for our khameeri roti, now
for the khameeri roti,
just with the help of the flour you know do not beat this
dough just divide them into equal portions just like this, ok this is good and
just take a baking tray just you know add some flour and then just you can
directly spread it on the baking tray
itself like this you do not beat this
dough just you can make into a naan shape or any shape you want this is good this
looks good for me
okay I'm going to do another one also
just some flour first let's make this
into kind of a round and then stretch it  little bit haha this is good
once you get the desired shape and the
thickness just take some sugar water
with saffron color and just, just brush these rotis this khameeri that is the
fermentation method may be slightly tough for you or you may think it's difficult
but it's very easy
in fact if you don't want to do that
method you can also make this with a
bread dough and they come out perfect in
this
just sprinkle this masala
of sugar, poppy seeds, peeper and the
fennel powder, cook these rotis at  at 250
degrees centigrade for around seven to
eight minutes; dear friends you know after
baking just like for around seven
minutes
you see this nice golden color and the
roti is also nice and soft with the
fermentation dough because we sprinkled
poppy seed, pepper and fennel powder and
also sugar, the coating itself is very very
tasty
hmm this very simple roti is so fantastic
you get nice sweet jelabi flavor, dear friends I hope you enjoyed today's
session of learning this awesome
khameeri roti but do not forget vahrehvah is
all about inspiring others to cook
so please post your recipes and cooking
tips at vahrehvah.com so others can
benefit from your great cooking
thank you
