Kashmiri girda
Kashmiri girda, from above
VegKashmir

Kashmiri girda

The round, dimpled Kashmiri breakfast bread, crisp outside, soft inside, made for butter and noon chai.

150 minTime
7 gProtein each
mildSpice
The kandur's oven2 chapters · 1 min read

Make it your way

Grandma's wayDimpled leavened round from the kandur's oven.
The original
304kcalsame
7 gproteinsame
2 gfibresame
150minutessame

Girda.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Maida (all-purpose flour, plain flour)3¼ cups
Instant dry yeast1½ tsp
Sugar1 tsp
Salt1¼ tsp
Water1 cup plus, warm
Sesame seeds2 tsp, or poppy seeds
Butterto serve

Method

4 steps
  1. 1Knead flour, yeast, sugar, salt and water into a soft dough for 8 minutes. Rise 1 1/2 hours.
  2. 2Divide into 6 balls. Flatten each into a 15 cm round and press deep dimples with your fingertips.
  3. 3Sprinkle with sesame and rest 15 minutes.
  4. 4Bake at 240 C on a hot tray for 10 to 12 minutes.
Serve it like this

Serve warm, split or torn, with butter and a cup of noon chai or kahwa.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kashmiri girda: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
With a main Kashmiri dum aloo50 min
With a main Rogan josh120 min
On the side Doon chetin10 min
On the side Choek wangun40 min
To drink Kashmiri noon chai45 min
To drink Kashmiri kahwa15 min
Something sweet Shufta40 min
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