Taftan Recipe (By Chef Tahir)

Taftan is a leavened flour bread from Persian cuisine, Uttar Pradesh Cuisine (India), and Cuisine of Pakistan, with saffron and small cardamom powder baked in a clay oven. We used to have this in Karachi but I never see it anywhere in Lahore. Please let me know where I can get this. Meanwhile, I will make it at home and enjoy it. You can also make naan at home with this recipe link

https://www.neelscorner.com/roghni-naan-by-chef-gulzar-recipe/

Ingredients Of Taftan

• 1 cup hot water
• 1/4 cup powder milk
• 1/2 tsp. salt
• 4 cup plain flour
• 2 tbsp. self-raising flour
• 4 tbsp. sugar
• 2 tbsp. yeast

Method Of Taftan

• In a bowl, mix together 2  tbsp. of self-raising flour, 2 tbsp. of yeast, and 2 tbsp. of sugar and 3 tbsp. of Luke warm water. Leave aside for 4 -5 minutes.
• In a separate bowl mix the plain flour with 1/4 cup powdered milk, 8 tbsp. yeast, and water mixture. Knead for 10 minutes till a smooth dough is formed. Brush it with oil, cover and leave aside for 45 minutes.
• Press the dough with your hands and divide it into six rolls. Grease a griddle. With the help of a rolling pin, roll out the 6 balls of dough. Place each disc onto the griddle, and brush oil on top.
• Place the taftan in an oven for 30 minutes. Then place the griddle on a low flame and cook the taftan until it turns golden brown. Flip over and cook the other side.
  Brush oil and water l on top of each taftan and serve.