Taftan

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When i first made my list of breads for this mega marathon, I took great pains to avoid flatbreads because, in my head, I always liken bread to the rise in the oven mostly overwhelming the loaf pan. But this recipe looked delicious and also, I did not have too many options from T. So I decided to go ahead with it. It was one of the first breads I made for this marathon and it paired beautifully with the dal makhni.

Taftan, taftoon or taftun is a leavened flour bread from Persian, Pakistani and Uttar Pradesh cuisines, baked in a clay oven. This bread is made with milk, yoghurt, and eggs. It is often flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.

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Country – Iran

Makes 8-9 taftans

Recipe adapted from here

WHAT WE NEED

All purpose flour           1 3/4 cups

Sugar                                1 tbsp

Instant yeast                   1 tbsp

Milk                                  1 cup

Curd / Yogurt                   2 tbsp

Ghee                                  3 tbsp

Oil                                      1 tbsp

Caraway / carom seeds    To sprinkle

WHAT TO DO

  • Sift the flour, add salt, sugar, yeast and yogurt and mix well
  • Add 2 tbsp of ghee and knead into a dough by slowly adding milk. You may not need the entire milk. Add 3/4 cup first and then add 1 tbsp at a time to get a soft elastic dough 
  • Cover and set aside the dough in a greased bowl till doubles in volume, about an hour
  • Preheat the oven at 200C
  • Brush the oil over the dough and divide it into 8-9 pieces 
  • Roll out each dough piece into a circle which is thicker at the edges
  • Make indents / grooves on the dough with your fingertips
  • Grease a baking tray and place 1-2 rolled out dough on the baking tray 
  • Sprinkle the top with caraway seeds / carom seeds 
  • Bake for 7-8 minutes and spread some ghee on the taftan and bake again for another 7-8 minutes or till it starts turning golden brown
  • Repeat the same procedure till all the taftans are baked
  • Enjoy with dal or curry of your choice!

NOTES

  1. These taftans can also be cooked on the tava like a regular roti but it takes 6-8 minutes per taftan. 

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 This is my post for the Mega Marathon under the letter ‘T’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

11 Comments Add yours

  1. Megala says:

    Interesting!

  2. sweetnams says:

    Almost like our naans, they’ve turned out perfect! Would love to dunk it in the dal makhani, scrumptious combo!

  3. srividhya says:

    Taftan with Dal makhani sounds like a heavenly combo… Flat bread or raised bread, bread is a bread. Thanks for sharing this .

  4. Priya Suresh says:

    Taftan with a spicy sauce will definitely makes me happy, this bread looks simply fabulous and that dal makhani is so inviting.

  5. Our Naan versions are made in many parts of the world and you have captured this perfectly!

  6. Srivalli Jetti says:

    Ah that combination sounds fantastic to me Sowmya…I love baked flatbreads and I can’t wait to try this myself..very nice recipe..

  7. Pavani says:

    That is one very flavorful and delicious flatbread. Another recipe bookmarked!!

  8. This sounds very similar to the Sheermal that I baked. I love flatbreads but don’t bake them often at home. It is so quick to make and would be great with some spicy subzi.

  9. The flatbread looks quite similar to aa bread. It would pair nicely with ay curry or side dish.

  10. Looks lovely.. They are so soft and looks like my kind of bread!!

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