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A soft, fluffy, and slightly sweet leavened flatbread from Mughlai cuisine. Enriched with milk, yogurt, and ghee, it's often flavored with saffron and cardamom, making it a perfect side for rich curries.
Activate Yeast and Prepare Dough
Knead the Dough
First Proofing
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A soft, fluffy, and slightly sweet leavened flatbread from Mughlai cuisine. Enriched with milk, yogurt, and ghee, it's often flavored with saffron and cardamom, making it a perfect side for rich curries.
This mughlai recipe takes 130 minutes to prepare and yields 4 servings. At 369.81 calories per serving with 8.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Shape the Taftan
Bake the Bread
Finish and Serve
Instead of poppy seeds, you can top the Taftan with sesame seeds, nigella seeds (kalonji), or finely chopped nuts like pistachios and almonds before baking.
Add a pinch of nutmeg powder or a few drops of rose water to the dough for a more aromatic and traditional Mughlai flavor.
Replace half of the maida with whole wheat flour (atta) for a more fibrous bread. You may need to add a little extra water as whole wheat flour absorbs more liquid.
The carbohydrates from the all-purpose flour are a primary source of energy, making this bread a fulfilling accompaniment to any meal.
The use of curd (yogurt) introduces beneficial probiotics to the bread, which can help support a healthy digestive system.
Enriched with milk and curd, Taftan provides a modest amount of calcium, which is essential for maintaining strong bones and teeth.
One piece of homemade Taftan bread contains approximately 365 calories, primarily from carbohydrates and fats from the ghee.
Taftan is an indulgent bread made with refined flour (maida) and ghee, making it high in calories and refined carbs. It's best enjoyed in moderation as part of a balanced meal. The inclusion of curd provides some probiotics.
Taftan is a richer, softer, and slightly sweeter bread due to the addition of milk, yogurt, and saffron. Naan is typically chewier and is traditionally cooked in a tandoor, giving it a characteristic charred flavor and texture, whereas Taftan is baked in an oven.
Yes, you can cook Taftan on a stovetop. Heat a heavy-bottomed pan (like a cast-iron skillet) over medium heat. Place the shaped dough on the pan, cover, and cook for 2-3 minutes per side until golden brown and cooked through. The texture will be slightly different but still delicious.
Store leftover Taftan wrapped in a clean cloth or in an airtight container at room temperature for up to 2 days. Reheat on a pan or in the oven for a few minutes before serving to restore its softness.
There could be a few reasons. Your yeast might be expired, the milk could have been too hot (killing the yeast), or the room was too cold. Always check the yeast's expiry date and ensure your liquid is just warm to the touch.