How to make Taftan - This is an aristocratic naan with a royal pedigree. Flakier and lighter than its ubiquitous relative.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)

Cuisine : Hyderabadi

Course : Breads

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Taftan

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Taftan Recipe Card

Taftan
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Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Taftan Recipe

  • Refined flour (maida) 1 3/4 cup

  • Salt 1 teaspoon

  • Sugar 3 teaspoons

  • Yeast Dissolved in water 1 tablespoon

  • Yogurt 2 tablespoons

  • Ghee 3 tablespoons

  • Milk 1 cup

  • Oil 1 tablespoon

  • Onion seeds (kalonji) 1 tablespoon

Method

Step 1

Preheat the oven to 200°C/400°F. Sift the refined flour into a bowl and add salt. Add the sugar, yeast and yogurt and mix well.

Step 2

Add two tablespoons ghee and knead well into a smooth dough by adding milk. Set aside the dough for fermentation.

Step 3

Brush oil on the dough and divide it into equal portions and roll each portion into a ball. Roll out each ball of dough to a round shape that is thicker at the edges.

Step 4

Using only your finger tips press lightly to make groves all around. Place the taftan on a baking tray and sprinkle onion seeds on it.

Step 5

Cook in the preheated oven or in a hot tandoor for fifteen to twenty minutes, basting with the remaining ghee once halfway through the cooking. Serve hot.

Also try out these recipes from Hyderabadi Cuisine like Vegetable Nizami Seekh, Dahi Ka Kheema, Vegetable Hyderabadi Biryani, Kairi Murg.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.