Mutton Paya Shorba with Kashmiri Czot

Ingredients

• 1.5 cup Maida
• 0.5 cup Atta
• 1 tsp Active Dry Yeast
• 1 tsp Sugar
• 1 cup Warm Water (Approximately 105-115°F (40-46°C))
• 1 tsp Salt
• 2 tbsp Ghee (Melted, for the dough)
• 2 tbsp Milk (For brushing)
• 1 tbsp Khuskhus (Optional, for topping)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let the mixture sit for 5-10 minutes.
   • It is ready when it becomes frothy and bubbly, which indicates the yeast is active.
2. 2

   Prepare and Knead the Dough

   • In a large mixing bowl, whisk together the maida, atta, and salt.
   • Create a well in the center and pour in the melted ghee and the frothy yeast mixture.
   • Gradually mix the ingredients until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
3. 3

   First Proofing

   • Form the dough into a ball and place it in a lightly greased bowl.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the Czot

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • Take one ball and flatten it with your palms into a circle about 4-5 inches in diameter and 1/4 inch thick.
   • Using your fingertips, press down firmly in the center to create a depression, leaving a raised rim around the edge. This is the traditional shape.
5. 5

   Second Proofing

   • Place the shaped czot on a tray, cover them with a cloth, and let them rest for 10-15 minutes. This short rest will make them softer.
6. 6

   Cook the Czot

   • Heat a tawa or a heavy-bottomed skillet over medium heat.
   • Take one shaped czot, brush its top surface with a little milk, and sprinkle with khuskhus (poppy seeds).
   • Carefully place the czot on the hot tawa, seed-side down. Cook for 1-2 minutes until light golden spots appear on the bottom.
   • Flip the czot, drizzle about 1/2 teaspoon of ghee around the edges, and cook for another 2-3 minutes, pressing down gently with a spatula for even cooking.
   • The czot is done when it's golden brown on both sides and cooked through.
7. 7

   Serve

   • Repeat the cooking process for the remaining dough balls.
   • Serve the warm Kashmiri Czot immediately with a dollop of butter, jam, or alongside a traditional cup of Noon Chai (salted tea).