Khamiri Roti

Leavened roti. A roti spread with ghee or butter is a combination made in heaven. Serve these slightly puffy breads hot, straight from the oven.

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Ingredients

1 tsp dried yeast		1 lb 2 oz (500 g) white or wholemeal bread flour
1/4 tsp sugar		1 tsp salt

Total:

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1
Dissolve the yeast and sugar in 2 tbsp warm water, then leave for 15 minutes to become frothy.
2
Sift the flour and salt into a large mixing bowl. Add the yeast mixture and more water (about 275 ml/9 fl oz) to make a dough. Knead for 8–10 minutes or until pliable.
3
Divide the dough into equal portions and shape each into a ball. Leave in a warm place to prove for 30 minutes. The dough will rise slightly.
4
Preheat the oven to 180°C (350°F/Gas 4).
5
With a rolling pin roll out each ball of dough to a 23cm (9in) disc. Place on a non-stick baking sheet and bake for 3–5 minutes or until lightly browned and a bit puffy. Serve immediately.

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