Kashmiri Saffron Taftan: Soft, Flaky Flatbread Recipe
1 hour
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About Kashmiri Saffron Taftan: Soft, Flaky Flatbread Recipe
Experience the exquisite flavors of Kashmir with this authentic Saffron Taftan recipe. Unlike ordinary naan, this flatbread boasts a delicate, flaky texture and a captivating saffron aroma. Made richer and softer with the addition of milk, yogurt, and ghee during kneading, it's the perfect accompaniment to any meal.I created this recipe as a delicious alternative to regular bread, pairing it with my special Tamatar ka Korma for a memorable weekend dinner. The result? Soft, melt-in-your-mouth, fluffy flatbreads with a delightful saffron touch.For a lighter texture, I used a blend of whole wheat and all-purpose flour. The outcome is unbelievably soft and flavorful – you won't miss the all-purpose flour entirely!
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Recipe Time & More
Prep40 minutes
Cook20 minutes
Total1 hour
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 cup All-Purpose Flour also known as refined flour
- 1 tbsp Sugar
- 0.5 tsp Active Yeast dry
- 1 tsp Nigella Seeds also known as kalonji
- 1 tsp Salt
Wet Ingredients
- 2 tbsp Yogurt also known as curd
- 1/3 cup Milk warm milk
- 3 tbsp Ghee also known as desi ghee
- 1 pinch Saffron Strands soaked in 1 tbsp warm water
- 1 tbsp Water as needed for kneading
Instructions
Combining Dry Ingredients
- Combine whole wheat flour, all-purpose flour, sugar, yeast, and salt in a large bowl. Mix well.
Preparing the Wet Mixture
- In a separate bowl, whisk together warm milk, yogurt, and 2 tablespoons of clarified butter.
Kneading the Dough
- Add the wet mixture to the dry ingredients and begin kneading. Gradually add water until a soft, elastic dough forms (about 5-6 minutes). The dough should bounce back slightly when poked.
First Rest
- Place the dough in a lightly oiled bowl, cover, and let it rest for 30 minutes in a warm place.
Shaping the Taftan
- Preheat oven to 400°F (200°C) or prepare a griddle (tawa) over medium heat. Divide the dough into 6-7 equal portions. Roll each portion into an oval shape, keeping the edges slightly thicker.
Applying Saffron and Seeds
- Brush each rolled dough with the saffron water and sprinkle with nigella seeds.
Cooking on a Griddle
- For griddle cooking: Carefully place the rolled dough, seed-side down, onto the hot griddle. Apply a little water to the back of the dough before placing on the griddle to help it adhere. Cook for a few minutes, then flip the griddle to cook the other side directly over the flame (similar to a tandoor). Cook until golden brown.
Baking in the Oven
- For oven baking: Place the rolled dough on a lightly greased baking sheet and bake for 10-15 minutes, or until golden brown.
Serving
- Remove from the oven or griddle. Brush with remaining clarified butter immediately and serve hot.
Recipe Notes
Expert Tips for Perfect Kashmiri Taftan
- For extra flavor, add a pinch of cardamom powder to the dough.
- Ensure the yeast is fresh and active for a light and airy texture.
- Don't overwork the dough; knead until just smooth and elastic.
- If using a griddle, adjust the heat as needed to prevent burning.
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Recipe Nutrition
Calories: 346kcalCarbohydrates: 50gProtein: 9gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 10mgPotassium: 177mgFiber: 4gSugar: 4gVitamin A: 36IUCalcium: 49mgIron: 3mg
Priyanka Gandhi Mehta
Articles: 31
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Thank you for sharing 🙂