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Taftan

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This is an aristocratic naan with a royal pedigree. Flakier and lighter than its ubiquitous relative.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time :1.30-2 hour

Cooking time : 26-30 minutes

Servings : 4

Taftan

Main Ingredients

Refined flour (maida), Salt

Cuisine

Hyderabadi

Course

Breads

Level Of Cooking

Medium

Calories

352

Carbohydrates

45.1

Protein

7.3

Fat

16.3

Fibers

0.2

Ingredients

  • Refined flour (maida)
    1 3/4 cup
  • Salt
    1 teaspoon
  • Sugar
    3 teaspoons
  • Yeast Dissolved in water
    1 tablespoon
  • Yogurt
    2 tablespoons
  • Ghee
    3 tablespoons
  • Milk
    1 cup
  • Oil
    1 tablespoon
  • Onion seeds (kalonji)
    1 tablespoon

Method

Step 1


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.

Step 2


Add two tablespoons ghee and knead well into a smooth dough by adding milk. Set aside the dough for fermentation.

Step 3


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.

Step 4


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.

Step 5


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.

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