Is Taftan bread healthy?

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.

What is the difference between Taftan and Naan?

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.

Can I make Taftan without 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.

How do I store leftover Taftan?

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.

Why didn't my dough rise?

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.

Home / Recipes / mughlai / Taftan Bread

mughlaiMediumvegetariannut freesoy free

Taftan Bread

POPULARITY

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TASTE SCORE

8/10

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.

PREP

25m

COOK

SERVES

1 PIECE

370 cal

SERVINGS

INSTRUCTIONS

6 steps.

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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure your milk is warm (around 110°F/43°C), not hot. Hot milk will kill the yeast, preventing the dough from rising.
2
Kneading is crucial. A well-kneaded dough develops gluten, resulting in a soft, light texture.
3
Don't skip the dimpling step. It's characteristic of Taftan and ensures an even bake without excessive puffing.
4
For a richer flavor, you can add a tablespoon of milk powder to the dry ingredients.
5
If your kitchen is cold, place the dough bowl in a turned-off oven with the light on to create a warm environment for proofing.

RECIPE VARIATIONS

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.

Flavor

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 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.

HEALTH BENEFITS

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.

QUESTIONS?

Frequently asked questions

One piece of homemade Taftan bread contains approximately 365 calories, primarily from carbohydrates and fats from the ghee.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Taftan Bread

For 4 servings

6 steps.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6