Introducing Sourdough Khameeri Roti with sourdough vibes! Yes, this Khameeri roti is made with sourdough starter, you can use the discard too.
Khameeri roti—literally “fermented bread”—is a traditional Indian flatbread that gets its signature flavor and texture from fermentation, historically using natural yeast. Using sourdough discard is a perfect modern twist: the natural wild yeasts add tang, softness, and a slightly chewy interior.
Origins of Khameeri Roti – A Mughal Classic
Khameeri Roti, has its origins in the North Indian Mughal Empire. Even its name is derived from the Urdu term "Khameer" (ख़मीर), for yeast—testifying to its being one of the oldest leavened breads of the region
Street Life & Traditional Bakers
In Mughal times and far beyond, this soft, lightly sour flatbread was a favorite in royal courts and street bread sellers sold it fresh, especially in city centers such as Old Delhi.
Mughal Tables & Modern Revival
Khameeri Roti was more or less always paired with rich Mughlai fare such as nihari, korma, and kebabs. Even now, it continues to be a popular flatbread in restaurants and homes—although most cooks now make it quicker using commercial yeast rather than natural fermentation. Then: Roasted at home in domestic tandoors or clay ovens.
Now: Typically cooked on a tawa (griddle), skillet, or oven, but keeping the characteristic puffed, golden, and chewy texture.
This was inspired by my sourdough Phulka/roti recipe on this site, and pairs well with this amazing sidedish recipe.
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Ingredients
You need following ingredients to make this Khameeri Roti with sourdough starter/discard.
- 1 cup/130g Whole wheat flour
- 1 cup/ 130g All-purpose flour
- ⅓ cup 75g Sourdough starter (100% Hydration of Whole wheat starter)
- ½ teaspoon / 5g Salt
- 1 tsp/ 5g Sugar
- ½ tsp Baking powder
- ¼ teaspoon Baking soda
- ½ cup + 2 tablespoon / 125g Water
See recipe card for quantities.
Instructions to make Sourdough Khameeri Roti
In a bowl add whole wheat flour, all-purpose flour, sugar salt sourdough starter and water, and combine well to form a dough.
Set aside for 2 hours.
Divide the dough into 4 equal pieces and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling.
Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.
Carefully place the spread disc and cook for 30 seconds or until you will blister or bubbles on the top, flip and cook the other side for another 1 minute or until you see brown spots in direct flame.
Enjoy the Khameeri Roti with sourdough starter /discard.
- Step 1: Combine sourdough starter/ discard with water. Then add flours, salt, sugar, baking powder, baking soda .
- Step 2: Mixeverything to form a dough set aside for two hours
3. Set aside the dough for 2 hours fermentation at room temperature
5. After two hours of fermentation at room temperature
4. Divide the dough into 4 equal pieces
6: Divide the dough into 4 pieces
Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.
Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.
Carefully place the spread disc and cook for 30 seconds or until you will blister or bubbles on the top, flip and cook the other side for another 1 minute or until you see brown spots in direct flame.
Enjoy the Khameeri Roti with sourdough starter /discard.
Variations for this Sourdough Khameeri Roti
You can convert it into a savory delight where spiced minced meat is stuffed into the fermented dough.
You can change this simple Khameeri roti by adding aromatic and lightly sweet roti, roti includes saunf (fennel seeds).
Fill with garlic and cheese to make stuffed Khameeri roti.
I have made this Khameeri roti is part of Bread baker’s event “ Indian bread”
Storage
Sourdough Khameeri Roti can be stored effectively to maintain its softness, flavor, and quality. For short-term storage of 1 to 2 days, allow the rotis to cool completely after cooking, then wrap them in a clean kitchen towel or foil and place them in an airtight container or ziplock bag at room temperature, away from direct sunlight.
It's best not to refrigerate during this period, as refrigeration can dry out the bread more quickly than room temperature. For medium-term storage of up to 5 days, refrigerate the cooled rotis by wrapping them in foil or parchment and placing them in an airtight container.
Reheating on a skillet or tawa with a few drops of water can help restore softness. For long-term storage, up to 1 to 2 months, freeze the rotis by cooling them completely, layering parchment paper between each to prevent sticking, wrapping the stack in foil, and placing it in a freezer-safe bag or container.
When ready to use, thaw at room temperature for 30 to 60 minutes or reheat directly on a hot tawa or in the microwave wrapped in a damp paper towel. To ensure the best results, avoid trapping moisture during storage, and never store rotis while they are still warm, as this can lead to spoilage or mold.
I have made this Khameeri roti is part of Bread baker’s event “ Indian bread”
- Butter Naan from Passion Kneaded
- Cheese and Garlic Naan from Karen's Kitchen Stories
- Gujarati-style Savory Pancakes from Food Lust People Love
- Gulachi Sanjyachya Polya with Whole Wheat Flour from Sneha's Recipe
- "Instant" Appam from A Messy Kitchen
- Sourdough Khamiri Roti from Zesty South Indian Kitchen
- Litti Chokha from Cook with Renu
- Magical Avocado Paratha from A Day in the Life on the Farm
Top Tip
You can add ghee or butter to serve warm Sourdough khameeri Roti.
FAQ
Can I make it just with Whole Wheat flour or all purpose flour alone?
Yes you can make it.
Related
Looking for other recipes like this? Try these:
Sourdough Khameeri Roti
Ingredients
- 1 cup 130g Whole wheat flour
- 1 cup 130g All-purpose flour
- ⅓ cup 75g Sourdough starter 100% Hydration of Whole wheat starter
- ½ teaspoon 5g Salt
- 1 teaspoon 5g Sugar
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ cup + 2 tablespoon / 125g Water
Instructions
- In a bowl add whole wheat flour, all-purpose flour , baking powder, baking soda, sugar, salt, sourdough starter and water, and combine well to form a dough.
- Set aside for 2 hours. You can refrigerate the dough either.
- Divide the dough into 4 equal pieces ( 130g ) and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling.
- Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.
- Once you spread half of the dough heat a griddle or tawa. When you sprinkle water, it will sizzle and jump, that is sign that your girdle is ready. Before placing the dough disc make sure to brush the side with water so that it will stick to the griddle.
- Carefully place the spread disc and cook for 30 seconds or until you will blister or bubbles on the top, flip and cook the other side for another 1 minute or until you see bubble.
- Place directly into the flame. Khameeri roti will puffed up. While doing this make sure to hold it with ladle so that it won’t fall down.
- Remove from the fire and transfer to a tortilla container. Close the lid immediately and this will make steam to trap inside and make soft.
- This step is optional, if you want you can brush them with oil or ghee. From next one onwards you need to brush only one side which spacing upward. Continue to cook chapati until you finish the entire dough.
- You can store sourdough Khameeri roti at room temperature for one -day and reheat in microwave for 15 seconds before serving
- Enjoy with side dishes like chicken curry or chickpea curry.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Sneha Datar says
Soft and spongy roti, perfect for curries!
Andrea says
This sourdough khameeri roti came out soft and flavorful. Simple to make and a great way to use up starter discard.
Claudia says
Tried the sourdough khameeri roti and it came out so soft and puffy! Loved how easy it was to make with my starter—definitely adding it to my regular rotation.
Lathiya says
This is something new way of making roti. Interesting and worked perfect.
Bev says
Coincidentally I've been on the hunt for a flatbread recipe and these were perfect! Definitely way better than any store-bought!
Ieva says
Love trying sourdough recipes from around the world! This looks delicious! On my list to make this weekend 🙂
Stacy says
Thanks for sharing the history of this bread! Using sourdough starter was a brilliant idea and certainly in the spirit of the wild yeast that was traditionally used.
hobby baker Kelly says
Perfect sized recipe and I love that it uses the starter. We'd love to try the fennel version since we like both the flavor and the happy tummy benefits of it!
Renu says
That looks good soft and fluffy. I am bookmarking this to try when I make my sourdough starter again.
Wendy Klik says
That reminds me, I need to feed my starter. I think I will use the discard for this delicious bread.