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A classic Kashmiri bread, tsot is a small, round, and soft loaf with a delightful chew. Traditionally topped with poppy seeds and baked to a perfect golden brown, it's the ideal accompaniment for a warm cup of noon chai or your favorite Kashmiri curry.
Activate the Yeast
Prepare the Dough
Knead the Dough
First Rise (Fermentation)
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A classic Kashmiri bread, tsot is a small, round, and soft loaf with a delightful chew. Traditionally topped with poppy seeds and baked to a perfect golden brown, it's the ideal accompaniment for a warm cup of noon chai or your favorite Kashmiri curry.
This kashmiri recipe takes 162 minutes to prepare and yields 4 servings. At 457.14 calories per serving with 12.1g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Shape the Tsot
Second Rise (Proofing)
Prepare for Baking
Bake and Serve
Replace up to 50% of the maida with whole wheat flour (atta) for a nuttier flavor and more fiber. You may need to add a little extra water as whole wheat flour absorbs more liquid.
Instead of poppy seeds, try topping the tsot with white sesame seeds (til) or nigella seeds (kalonji) before baking.
Add 1 teaspoon of crushed fennel seeds (saunf) or dried fenugreek leaves (kasuri methi) to the flour for a fragrant twist.
The carbohydrates from the refined flour offer a quick and easily digestible source of energy to fuel your body and daily activities.
The inclusion of curd (yogurt) introduces beneficial probiotics into the bread, which can help maintain a healthy balance of bacteria in your gut microbiome.
One piece of homemade Tsot contains approximately 230-240 calories, depending on the exact ingredients and size. A standard serving of two pieces would be around 460-480 calories.
Tsot is a source of carbohydrates for energy. However, it is made with refined flour (maida), which is low in fiber. The use of curd adds some beneficial probiotics. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. This will result in a denser, nuttier bread. You might need to add a tablespoon or two of extra water to get the right dough consistency.
Store leftover tsot in an airtight container or a sealed bag at room temperature for up to 2 days. To restore their softness, you can warm them in a microwave for 15-20 seconds or on a tawa.
Yes. After the first rise, you can punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, let the dough sit at room temperature for about 30-45 minutes before shaping and proceeding with the second rise.