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Iyengar Bakery Khara Bread

Khara Bread is a spicy Indian bakery style bread that is flavored with a sauteed onion and herb mixture. It is soft and delicious with a beautiful crumb.
Author: Pavani
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Prep Time: 30 mins
Cook Time: 45 mins
Rising Time:: 2 hrs
Total Time: 3 hrs 15 mins
Course: breads
Cuisine: south indian
Servings: 12 Servings


For the Masala/ Spice mixture:

  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1 Medium Onion, finely chopped
  • 1 cup Cilantro, finely chopped
  • 1 cup Mint, finely chopped
  • 1 ~ 2 teaspoons Green Chilies, finely chopped*
  • To taste Salt

For the dough:

  • 2 cups All purpose flour*
  • cups Whole-wheat flour
  • 2 teaspoons Instant Yeast
  • tablespoons Sugar
  • 1 teaspoon Salt
  • ¾ cup Lukewarm Water
  • ½ cup Non-dairy Milk*, lukewarm

Other Ingredients:

  • 2 tablespoons Non-dairy Milk*, for brushing the loaf


Make the Spice mixture:

  • Heat oil in a skillet, add the cumin seeds and cook for 30 seconds. Next add the onions and cook till they turn translucent, about 4~5 minutes.
  • Add the chopped chilies, herbs and salt. Cook for 1 more minute. Turn off the heat and let the mixture cool for 10 minutes.

For the dough:

  • In a large bowl or the bowl of the stand mixture, combine flour (s), yeast, salt and sugar, Whisk to combine.
  • Add lukewarm water, milk and the onion mixture.
  • Mix and knead until a smooth, soft and satiny dough is formed, about 8 minutes on the machine, 10~12 minutes by hand.
  • Place the dough in a greased bowl, cover and let rise for 1 hour or until doubled in volume.
  • Remove the dough onto a lightly floured surface, gently deflate the dough and flatten it into a rectangle. Roll into a tight log and pinch the edges.
  • Place the log into a lightly greased 9"x5" baking pan and flatten slightly to fill the pan. Cover with a lightly greased plastic wrap and allow to rise for 1 hour or until the dough crests 1" over the rim of the pan.
  • Preheat the oven to 375°F.
  • Brush the top of the dough with almond or oat milk and bake for 35~40 minutes or until the bread is golden brown on top and sounds hollow when tapped.
  • Remove from the oven and cool for 5 minutes.
  • Then invert it over a wire rack and cool completely before slicing.


  • You can choose to make this bread with 100% all purpose flour. Use 3¼ cups of all-purpose flour in the recipe.
  • Feel free to use up to 1 cup of whole grain flours like spelt, buckwheat or teff instead of whole wheat flour.
  • You can substitute instant yeast with active dry yeast - simply use 2.5 teaspoons of it in the recipe.
  • Use other herbs like parsley or dill instead.
  • Instead of chopped green chilies, use ½~1 teaspoon of crushed red pepper flakes.
  • I use either almond or oat milk in the bread. But feel free to use regular dairy milk. For brushing the loaf, you can even use beaten egg to get a beautiful shine once baked.
  • Bread can be stored for up to 3 days at room temperature. Slice the completely cooled bread, wrap it in plastic wrap and place in a ziploc bag.
  • For longer storage (up to 1 month), store the well wrapped bread in the freezer.


Calories: 150kcal
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