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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 Ingredients Refined flour, Milk
Cuisine Persian
Course Breads
Prep Time 1.30-2 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

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

Calories 352
Carbohydrates 45.1
Protein 7.3
Fat 16.3
Other Fiber 0.2
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