Taftan Bread
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.
For 4 servings
6 steps.
- 1
Step 1
- a.Activate Yeast and Prepare Dough
- b.In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy.
- c.In a large mixing bowl, whisk together the maida, salt, and cardamom powder.
- d.Create a well in the center. Pour in the frothy yeast mixture, curd, 2 tablespoons of melted ghee, and the saffron-soaked milk.
- e.Combine the ingredients with a spatula or your hands to form a shaggy dough.
- 2
Step 2
- a.Knead the Dough
- b.Transfer the dough to a lightly floured surface.
- c.Knead for 8-10 minutes until it becomes smooth, soft, and elastic. If the dough is too sticky, add a little flour; if too dry, add a teaspoon of warm water at a time.
- d.The final dough should be pliable and not stick to your hands.
- 3
Step 3
- a.First Proofing
- b.Form the dough into a ball and place it in a lightly greased bowl.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free place for about 90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Taftan
- b.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- c.Gently punch down the risen dough to release the air.
- d.Divide the dough into 4 equal portions and shape each into a smooth ball.
- e.On a lightly floured surface, roll each ball into a 6-inch oval or round, about 1/4-inch thick.
- f.Place the shaped dough onto the prepared baking sheet. Using your fingertips or a fork, press dimples all over the surface. This prevents it from puffing up like a pita.
- 5
Step 5
- a.Bake the Bread
- b.Lightly brush the top of each Taftan with milk or the remaining melted ghee.
- c.Sprinkle generously with poppy seeds.
- d.Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the bread is cooked through.
- 6
Step 6
- a.Finish and Serve
- b.Remove the Taftan from the oven and immediately brush with the remaining melted ghee for a soft crust and rich aroma.
- c.Serve warm with rich Mughlai curries like korma, kebabs, or dal makhani.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your milk is warm (around 110°F/43°C), not hot. Hot milk will kill the yeast, preventing the dough from rising.
- 2Kneading is crucial. A well-kneaded dough develops gluten, resulting in a soft, light texture.
- 3Don't skip the dimpling step. It's characteristic of Taftan and ensures an even bake without excessive puffing.
- 4For a richer flavor, you can add a tablespoon of milk powder to the dry ingredients.
- 5If your kitchen is cold, place the dough bowl in a turned-off oven with the light on to create a warm environment for proofing.
Adapt it for your goals.
Toppings
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.
FlavorFlavor
Add a pinch of nutmeg powder or a few drops of rose water to the dough for a more aromatic and traditional Mughlai flavor.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Provides Energy
The carbohydrates from the all-purpose flour are a primary source of energy, making this bread a fulfilling accompaniment to any meal.
Supports Gut Health
The use of curd (yogurt) introduces beneficial probiotics to the bread, which can help support a healthy digestive system.
Source of Calcium
Enriched with milk and curd, Taftan provides a modest amount of calcium, which is essential for maintaining strong bones and teeth.
Frequently asked questions
One piece of homemade Taftan bread contains approximately 365 calories, primarily from carbohydrates and fats from the ghee.
