Kashmiri Czhot

1. 1

   Activate the Yeast

   1.In a small bowl, combine the warm water, sugar, and active dry yeast. The water should be warm to the touch, not hot.

   2.Stir gently to dissolve and let the mixture stand for 5-10 minutes.

   3.It is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare and Knead the Dough

   1.In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.

   2.Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.

   3.Gradually mix the flour into the wet ingredients until a shaggy dough forms.

   4.Transfer the dough to a lightly floured surface. Knead for 10-12 minutes until it becomes soft, smooth, and elastic. The dough should spring back when you press it lightly with a finger.
3. 3

   First Proofing

   1.Lightly grease a clean bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat.

   2.Cover the bowl with a damp cloth or plastic wrap.

   3.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 Czhot

   1.Once risen, gently punch down the dough to release the trapped air.

   2.Divide the dough into 8 equal portions and roll each into a smooth ball.

   3.On a lightly floured surface, flatten each ball into a round disc about 5 inches in diameter and 1/4 inch thick.

   4.Using your fingertips, press firmly all over the surface to create the characteristic dimples, leaving a slightly thicker rim around the edge.
5. 5

   Second Rest and Baking

   1.Preheat your oven to 425°F (220°C). If you have a pizza stone, preheat it in the oven for the best results. Otherwise, line a baking sheet with parchment paper.

   2.Arrange the shaped dough on the prepared baking sheet.

   3.Brush the tops of each czhot with milk and sprinkle generously with poppy seeds.

   4.Cover loosely and let them rest for another 10-15 minutes.

   5.Bake for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

   6.Remove from the oven and let them cool slightly on a wire rack. For extra richness, you can brush them with melted ghee or butter while they are still warm.

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