- Servings: 6
- Prep Time: 40 min
- Cook Time: 5-8min
- Total Time: 46min
Ingredients:
| 3 cups | Plain Flour 3 Tsp. Dry Yeast |
| 2 Tbsp | Curds |
| 2 Tbsp | Ghee |
| 1½ tsp | Sugar |
| Salt, to taste | |
| ½ cup | Milk |
| 1 Tbsp | Poppy Seeds, khuskhus |
Directions:
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 center.
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 center.
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 taftan.
17. Serve hot.
2. Keep aside for 10 minutes or till frothy.
3. Sieve together flour and salt. Make a well in center.
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 center.
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 taftan.
17. Serve hot.
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