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Harpal Singh Sokhi
Taftan is a leavened flour bread from the Pakistani cuisine. Chef Harpal Singh Sokhi shares the recipe in detail.
Preparation Time
10 Min
Cooking Time
10-12 Min
Meal Type
main course
Difficulty
MEDIUM
Serves
3
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
In a parat, take maida and mix it with melted butter.
Next, add sugar, egg, yeast, yogurt, salt, and milk to the mixture and make a dough.
Cover this dough with a wet muslin cloth for 1 hour.
Make balls of equal portion and cover the balls with wet muslin cloth for a few minutes more.
Next, roll the balls into flatbreads. Press lightly with fingertips and sprinkle nigella seeds on it.
Place the taftans in a baking tray and glaze them with butter.
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.
