Tsochwor Bread with Noon Chai

Prepare and Knead the Dough

• In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
• Create a well in the center and pour in the frothy yeast mixture and the melted ghee.
• Mix with a spoon or your hands 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.

First Rise (Fermentation)

• Lightly grease a clean bowl with 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.
• Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.

Shape the Tsochwor

• Once risen, gently punch down the dough to release the air.
• Divide the dough into 8 equal portions and roll each portion into a smooth ball.
• Flatten each ball into a disc about 3-4 inches in diameter.
• Using your thumb, press a deep indentation into the center of each disc, creating its characteristic ring shape.

Second Rise (Proofing)

• Line a baking sheet with parchment paper and arrange the shaped breads on it, leaving some space between them.
• Cover loosely with a cloth and let them rest for another 20-30 minutes for a second rise. They will become slightly puffy.

Bake the Bread

• While the bread is proofing, preheat your oven to 400°F (200°C).
• Gently brush the tops of the proofed breads with milk.
• Sprinkle a generous amount of sesame seeds over each one.
• Bake for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Cool and Serve

• Remove the Tsochwor from the oven and transfer them to a wire rack to cool slightly.
• Serve warm with butter, jam, or a cup of traditional Kashmiri sheer chai.

Garnish and Serve

• Ladle the hot Noon Chai into serving cups.
• Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
• Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.