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3 cups - plain flour 3 tsp
2 tbsp -
2 tbsp -
1.5 tsp -
salt to taste
1/2 cup -
1 tbsp -
How to Make Taftan
Warm milk in a cup. Sprinkle sugar and yeast over it.
Keep aside for 10 minutes or till frothy.
Sieve together flour and salt. Make a space in centre of flour.
Pour curd, ghee, milk mixture into that space.
Mix in dough, knead well till it becomes elastic.
Add more milk if required.
Grease a large bowl, place dough in it.
Cover, keep aside for 7 hours or till dough has almost doubled.
Knead again, divide in 6 parts, make balls, cover.
Keep aside for 20 minutes.
Take one by one, press between palms and pat into a thick round.
Keep edges slightly thicker.
Pull a corner to get a drop shape.
Brush with ghee, sprinkle khuskhus seeds.
Bake either in a preheated oven or tandoor till done.
Small golden spots must appear on the roti.
Serve hot with vegetables, dals, etc.
Variation: Use nigella seeds (kalonji), or saunf (aniseed) for varied flavours.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.