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A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Activate Yeast & Prepare Saffron Milk
Prepare the Dough
Knead and First Proof
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A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
This mughlai recipe takes 112 minutes to prepare and yields 4 servings. At 419.69 calories per serving with 9.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Shape and Second Proof
Prepare for Baking
Bake the Taftan
Finish and Serve
Replace half of the maida (all-purpose flour) with whole wheat flour (atta) for added fiber. Note that this will result in a denser bread.
Along with poppy seeds, sprinkle some slivered almonds or crushed pistachios on top before baking for a crunchy texture.
Omit the sugar and add 1 teaspoon of nigella seeds (kalonji) and 1 tablespoon of finely chopped cilantro to the dough for a savory twist.
The carbohydrates from the all-purpose flour are a primary source of energy, making Taftan a fulfilling accompaniment to a meal.
The use of curd (yogurt) introduces beneficial probiotics to the bread, which can support gut health and digestion.
Saffron, used for flavor and color, is known in traditional medicine for its potential mood-enhancing and antioxidant properties.
Taftan is a richer, slightly sweeter, and more cake-like bread compared to Naan. It is leavened with yeast and enriched with milk, yogurt, and ghee, giving it a softer, more delicate texture. Naan is typically chewier and traditionally cooked in a tandoor.
Yes, you can cook Taftan on a stovetop. Heat a heavy-bottomed skillet or tawa over medium heat. Cook the rolled dough for 2-3 minutes per side, pressing gently, until golden brown spots appear. The texture will be slightly denser than the baked version.
Taftan is an indulgent bread made with refined flour (maida), sugar, and ghee, making it high in calories and refined carbohydrates. It's best enjoyed in moderation as part of a special meal rather than a daily staple.
A single serving of Taftan, based on this recipe, contains approximately 415 calories. The calories primarily come from the refined flour, ghee, and milk used in the dough.
Store leftover Taftan in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, warm it on a skillet (tawa) for a minute on each side or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes until soft.