Taftan Bread with Chana Dal Sultani

Instructions

1. 1

   Activate Yeast and Prepare Dough

   • In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy.
   • In a large mixing bowl, whisk together the maida, salt, and cardamom powder.
   • Create a well in the center. Pour in the frothy yeast mixture, curd, 2 tablespoons of melted ghee, and the saffron-soaked milk.
   • Combine the ingredients with a spatula or your hands to form a shaggy dough.
2. 2

   Knead the Dough

   • Transfer the dough to a lightly floured surface.
   • Knead for 8-10 minutes until it becomes smooth, soft, and elastic. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of warm water at a time.
   • The final dough should be pliable and not stick to your hands.
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 about 90 minutes, or until it has doubled in size.
4. 4

   Shape the Taftan

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and shape each into a smooth ball.
   • On a lightly floured surface, roll each ball into a 6-inch oval or round, about 1/4-inch thick.
   • Place the shaped dough onto the prepared baking sheet. Using your fingertips or a fork, press dimples all over the surface. This prevents it from puffing up like a pita.
5. 5

   Bake the Bread

   • Lightly brush the top of each Taftan with milk or the remaining melted ghee.
   • Sprinkle generously with poppy seeds.
   • Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the bread is cooked through.
6. 6

   Finish and Serve

   • Remove the Taftan from the oven and immediately brush with the remaining melted ghee for a soft crust and rich aroma.
   • Serve warm with rich Mughlai curries like korma, kebabs, or dal makhani.