Ingredients

• 3 cups - plain flour 3 tsp dry yeast
• 2 tbsp - curd
• 2 tbsp - ghee
• 1.5 tsp - sugar
• salt to taste
• 1/2 cup - milk
• 1 tbsp - poppy seeds (khuskhus)

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.