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Taftan By Chef Harpal Singh Sokhi

Taftan

Taftan is a leavened flour bread from the Pakistani cuisine. Chef Harpal Singh Sokhi shares the recipe in detail.
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Serves

3

Cooking Time

10-12 Min

Meal Type

bread

Preparation Time

10 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Taftan

    • 3 cups all-purpose flour

    • 100 gm melted butter

    • 4 tbsp sugar

    • 1 egg

    • 3 tbsp yeast

    • 1 cup yogurt

    • salt to taste

    • 1/2 cup milk

    • 1 tsp nigella seeds

    • butter for glazing

PREPARATION

  1. 1

    In a parat, take maida and mix it with melted butter.
  2. 2

    Next, add sugar, egg, yeast, yogurt, salt, and milk to the mixture and make a dough.
  3. 3

    Cover this dough with a wet muslin cloth for 1 hour.
  4. 4

    Make balls of equal portion and cover the balls with wet muslin cloth for a few minutes more.
  5. 5

    Next, roll the balls into flatbreads. Press lightly with fingertips and sprinkle nigella seeds on it.
  6. 6

    Place the taftans in a baking tray and glaze them with butter.
  7. 7

    Bake for 10-12 minutes at 220°C. Remove from oven, glaze with butter and serve hot.

Taftan is quite similar to the Naan made in India. The difference being - Taftan is made with egg, yeast, salt, sugar, curd and milk added to all-purpose flour. Taftan is traditionally cooked in tandoor or in a preheated oven and served with any gravy but in Lahore it is can be had for breakfast with some delicious hot Kashmiri Chai.

Taftan is yummy and filled with nutrition. 

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