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A quintessential Kashmiri breakfast bread, Girda is a soft, golden-brown leavened flatbread with a delightful chewy texture. Traditionally baked in a tandoor, this home-oven version captures its authentic flavor, perfect for dipping into a warm cup of Nun Chai or scooping up rich curries.
Activate the Yeast
Prepare the Dough
Knead and First Proof
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A quintessential Kashmiri breakfast bread, Girda is a soft, golden-brown leavened flatbread with a delightful chewy texture. Traditionally baked in a tandoor, this home-oven version captures its authentic flavor, perfect for dipping into a warm cup of Nun Chai or scooping up rich curries.
This kashmiri recipe takes 139 minutes to prepare and yields 8 servings. At 230.34 calories per serving with 5.58g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or side.
Shape and Second Proof
Prepare for Baking
Bake the Girda
Replace up to half of the maida with whole wheat flour (atta) for added fiber and a nuttier taste. You may need a little extra water as whole wheat flour absorbs more liquid.
Instead of poppy seeds, try sprinkling the top with nigella seeds (kalonji) or white sesame seeds before baking for a different flavor profile.
For a girda that pairs well with just chai, you can increase the sugar in the dough to 2 teaspoons for a subtle sweetness.
The refined carbohydrates in maida are easily digested, offering a quick source of energy to start your day or overcome a mid-day slump.
The use of curd (yogurt) introduces beneficial probiotics, which can help support a healthy gut microbiome and aid in digestion.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D, which are important for various bodily functions.
One homemade Kashmiri Girda contains approximately 240 calories, primarily from carbohydrates and fats from the ghee.
Kashmiri Girda is a source of energy from carbohydrates. It's made with refined flour (maida), so it should be enjoyed in moderation as part of a balanced diet. The inclusion of curd offers some probiotic benefits.
Girda is a medium-thick, soft, and slightly chewy leavened bread, often with finger indentations. Lavasa is a very thin, large, unleavened flatbread. Kashmiri Kulcha is a smaller, harder, biscuit-like bread, often savory or slightly sweet.
There could be a few reasons. Your yeast might not have been active (always check for frothiness), the dough may have been under-proofed, or the oven was not hot enough. A properly preheated oven and baking surface are crucial for a good rise.
Yes, you can prepare the dough and let it complete its first rise in the refrigerator for up to 24 hours. This slow fermentation can even enhance the flavor. Let the dough come to room temperature for about an hour before shaping and proceeding with the second rise.