Thursday, Dec 20 2007

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Taftan

Ingredients

3 cups plain flour 3 tsp. dry yeast
2 tbsp. curds
2 tbsp. ghee
1 1/2 tsp. sugar
salt to taste
1/2 cup milk
1 tbsp. poppy seeds (khuskhus)

Method

1. Warm milk in a cup. Sprinkle sugar and yeast over it.
2. Keep aside for 10 minutes or till frothy.
3. Sieve together flour and salt. Make a well in centre.
4. Pour curds, ghee, milk mixture into well.
5. Mix in dough, knead well till very elastic.
6. Add more milk if required.
7. Grease a large bowl, place dough in it.
8. Cover, keep aside for 7 hours or till dough has almost doubled.
9. Knead again, divide in 6 parts, make balls, cover.
10. Keep aside for 20 minutes.
11. Take one, place between palms and pat into a thick round.
12. Keep edges slightly thicker than centre.
13. Pull on one corner to give it a drop shape.
14. Brush with ghee, sprinkle khuskhus seeds.
15. Bake either in a preheated oven or tandoor till done.
16. Small golden spots must appear on the roti.
17. Serve hot with vegetables, dals, etc.

Making time: 40 minutes (except maturing time)
Makes: 6 taftans
Shelflife: 1 day (dough only. After baking serve immediately)

Variation: Use nigella seeds (kalonji), or saunf (aniseed) for varied flavours.

Note: The first kneading must be done well with patience, since the texture and elasticity will depend a lot on kneading.

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