Kashmiri Girda with Haak Saag

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida and salt.
   • Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
   • Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3. 3

   First Proofing

   • Lightly grease a large bowl with a little ghee or oil.
   • Place the kneaded dough in the bowl, turning it once to coat the top.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
4. 4

   Shape the Girdas

   • Once risen, gently punch down the dough to release the trapped air.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
   • Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5. 5

   Second Proofing and Preheat Oven

   • Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
   • Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
   • While the Girdas are proofing, preheat your oven to 400°F (200°C).
6. 6

   Bake the Girdas

   • Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
   • Sprinkle a generous amount of poppy seeds over the surface.
   • Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7. 7

   Finishing and Serving

   • Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
   • Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.