How to make Taftan - SK Khazana -
Similar to naan but lighter and flakier and fit for the royalty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)
Cuisine : Pakistani
Course : Breads
For more recipes related to Taftan - SK Khazana checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Aloo and Capsicum Parantha Corn Parantha Mooli Bajre ki Roti Oriental Style Stir Fried Vegetable Paratha
Taftan - SK Khazana Recipe Card
When one mentions Pakistani cuisine the first things that come to mind are rice dishes and kebabs. Lamb finds prominence more in Pashtuni cuisine than any other Pakistani cuisines. Rice haleem, chapli kabab, tikka and mutton karahi are the most famous amongst Pakistani dishes.
Pathans favour oven-baked bread with cubes of meat which they call nan-kebab. Milk, lentils, seasonal vegetables and flour and wheat products form the basis of Pakistani cuisine. Chapatti is a flat bread made from wheat and is a staple in most parts of Pakistan.
In Pakistan too as in many other Asian nations, meat dishes are eaten as breakfast, especially on holidays. A traditional Sunday breakfast is Siri-Payay (the head and feet of lamb or cow) or Nihari, a dish which is cooked overnight to get the meat extremely tender.
How different is Pakistani cuisine from Indian cuisine, is a question many ask. The food eaten in these two neighbouring countries are mostly the same though consumption of meat is more in Pakistan than in India.
Prep Time : 41-50 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Taftan - SK Khazana Recipe
Refined flour (maida) 1 3/4 cups for dusting
Salt to taste
Castor sugar one pinch
Yeast activated 1 tablespoon
Yogurt 2 tablespoons
Milk 1/2 cup +
Oil 1 tablespo for greasing
Onion seeds (kalonji) to sprinkle
Ghee for brushi
Method
Step 1
Mix together flour, salt and castor sugar in a bowl. Add activated yeast and yogurt and mix again. Add milk and knead into soft dough. Add oil and knead.
Step 2
Dust a bowl with some flour, transfer the dough in it and cover with a damp muslin cloth. Set aside to rest for 30 minutes.
Step 3
Preheat oven to 180˚ C.
Step 4
Knock back the dough, divide into equal portions and roll out into discs on a dusted worktop.
Step 5
Grease a baking tray with some oil, place discs on it and make some small dents by pressing all over with finger tips. Brush with some milk, sprinkle some onion seeds and brush with some ghee.
Step 6
Put the tray in the preheated oven and bake for 20 minutes.
Step 7
Brush with some more ghee and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
