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Taftan

This is an aristocratic naan with a royal pedigree. Flakier and lighter than its ubiquitous relative. This recipe is from FoodFood TV channel

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Taftan
Main IngredientsRefined flour, Milk
CuisinePersian
CourseBreads
Prep Time1.30-2 hour
Cook time26-30 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Taftan

  • 1 3/4 cup Refined flour
  • 1 teaspoon Milk
  • 3 teaspoons Sugar
  • 1 tablespoon Yeast Dissolved in water
  • 2 tablespoons Yogurt
  • 3 tablespoons Ghee
  • 1 cup Milk
  • 1 tablespoon Oil
  • 1 tablespoon Onion seeds (kalonji)

Method

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

Nutrition Info

Calories352
Carbohydrates45.1
Protein7.3
Fat16.3
Other Fiber0.2
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