Taftan
Taftan, from above
Non vegEggLucknow

Taftan

Leavened, saffron tinted bread enriched with milk, curd and ghee. The fancy cousin of naan.

150 minTime
7 gProtein each
mildSpice
Persian roots2 chapters · 1 min read

Make it your way

Grandma's wayLeavened, enriched bread brushed with saffron milk.
The original
288kcalsame
7 gproteinsame
2 gfibresame
150minutessame

Taftan.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)3¼ cups
Instant dry yeast1½ tsp
Sugar1 tbsp
Salt1 tsp
Curd (plain yogurt, natural yoghurt)¼ cup
Egg1
Milk⅔ cup, warm
Ghee3½ tbsp
Saffrona pinch, in warm milk
Cardamom¼ tsp
Nigella seeds1 tsp
Butterto brush

Method

4 steps
  1. 1Knead flour, yeast, sugar, salt, curd, egg and milk into a soft dough. Knead in ghee and cardamom. Rise 1 1/2 hours.
  2. 2Divide into 8, roll into 15 cm discs and prick the centres.
  3. 3Brush with saffron milk and sprinkle nigella seeds.
  4. 4Bake on a hot tray at 230 C for 8 to 10 minutes. Brush with butter.
Serve it like this

Serve warm on a platter, torn into wedges, alongside nihari, korma or kebabs.

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Make it a meal

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

With a main Nihari240 min
With a main Shahi paneer40 min
On the side Aloo gobi35 min
On the side Olan35 min
A little snack Galouti kebab60 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
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