Air fryer recipe · Breakfast · Ladakh
Ladakhi Khambir Bread
Thick, crusty whole wheat bread from Ladakh, served to guests with butter tea through the long winter festival season. Traditionally baked on a griddle and in embers; the air fryer bakes it evenly.
- 120 minTotal time
- 170°CAir fryer
- 4Serves
- VegetarianDiet
- LadakhState
Part of the Diwali across India collection
Nutrition per serving
- 275kcal
- 6.4 gprotein
- 50.2 gcarbs
- 7.1 gfat
- 8.6 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour (atta)2 cups
- Instant yeast1 tsp
- Sugar1 tsp
- Warm water3/4 cup
- Salt3/4 tsp
- Butter, for serving2 tbsp
Method
Wake the yeast
Stir the yeast and sugar into the warm water. Leave for 10 minutes until foamy. The water should feel warm, not hot, or the yeast will not work.
Knead the dough
Mix the atta and salt, pour in the yeast water and knead for 8 to 10 minutes into a soft, springy dough. Whole wheat dough feels a little sticky, so oil your hands rather than adding much flour.
Let it rise
Cover the bowl and leave it in a warm spot for about 1 hour, until roughly doubled. In a cold kitchen, keep it near the stove.
Shape the bread
Punch the dough down and shape it into a round about 2.5 cm thick and small enough to fit your basket with a little room around it. Make a small hole or dent in the centre, as many Ladakhi cooks do, so the middle bakes through. Rest it for 15 minutes.
Bake until hollow
Place the dough on parchment in the basket. Air-fry at 170°C for 20 min, turning it over after 12 minutes, until deep brown and hollow-sounding when tapped underneath. Cool for 15 minutes before slicing, and serve with butter and tea.
