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A soft, traditional Kashmiri flatbread with a delightful, slightly chewy texture. This simple bread is a staple in Kashmir, often enjoyed for breakfast with a warm cup of salted tea (noon chai) and butter.
Activate the Yeast
Prepare and Knead the Dough
First Proofing
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A soft, traditional Kashmiri flatbread with a delightful, slightly chewy texture. This simple bread is a staple in Kashmir, often enjoyed for breakfast with a warm cup of salted tea (noon chai) and butter.
This kashmiri recipe takes 105 minutes to prepare and yields 4 servings. At 356.57 calories per serving with 9.63g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape the Czot
Second Proofing
Cook the Czot
Serve
For a savory twist, add 1/2 teaspoon of crushed fennel seeds (saunf) or cumin seeds (jeera) to the flour mixture.
For a nuttier and healthier version, increase the proportion of atta to 1 cup and reduce maida to 1 cup.
Instead of poppy seeds, you can sprinkle sesame seeds (til) on top before cooking.
The complex carbohydrates from the blend of whole wheat and all-purpose flour offer a steady release of energy, making it a fulfilling and satisfying option for breakfast or a snack.
The fermentation process involving yeast can introduce beneficial properties that may aid in digestion and support a healthy gut microbiome, making the nutrients in the bread easier to absorb.
Kashmiri Czot is a source of carbohydrates for energy. Using a mix of whole wheat flour increases its fiber content compared to using only all-purpose flour. Ghee provides healthy fats in moderation. It is best enjoyed as part of a balanced diet.
One serving, which consists of two pieces of czot, contains approximately 350-400 calories. The exact amount can vary based on the amount of ghee used for cooking.
Store leftover czot in an airtight container or a sealed bag at room temperature for up to 2 days. To serve, reheat them on a warm tawa for a minute on each side until soft.
Yes, you can make a vegan version. Replace the ghee with a neutral vegetable oil or vegan butter, and use a plant-based milk like almond or soy milk for brushing the top.
Both are traditional Kashmiri breads. Czot is typically softer, smaller, and cooked on a tawa (griddle). Girda is often slightly larger, has a more pronounced pattern of finger indentations, and is traditionally baked in a tandoor, which gives it a distinct, slightly crispier texture.