Refined flour (maida)
1 3/4 cup
Yeast Dissolved in water
Onion seeds (kalonji)
Preheat the oven to 200°C/400°F. Sift the refined flour into a bowl and add salt. Add the sugar, yeast and yogurt and mix well.
Add two tablespoons ghee and knead well into a smooth dough by adding milk. Set aside the dough for fermentation.
Brush oil on the dough and divide it into equal portions and roll each portion into a ball. Roll out each ball of dough to a round shape that is thicker at the edges.
Using only your finger tips press lightly to make groves all around. Place the taftan on a baking tray and sprinkle onion seeds on it.
Cook in the preheated oven or in a hot tandoor for fifteen to twenty minutes, basting with the remaining ghee once halfway through the cooking. Serve hot.