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.

Can I use whole wheat flour instead of all-purpose flour?

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.

What is the best way to store leftover Tsot?

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.

Can I make the dough ahead of time?

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.

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Tsot

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

30m

COOK

12m

SERVES

2 PIECES

457 cal

SERVINGS

INGREDIENTS

For 4 servings

360 gMaida · Also known as all-purpose flour7 gActive Dry Yeast · Equivalent to one standard packet or 2.25 tsp15 gSugar · To activate the yeast6 gSalt120 mlWarm Water · Should be between 40-43°C (105-110°F)120 gCurd · At room temperature30 mlGhee · Melted, plus extra for greasing30 mlMilk · For brushing the tops18 gPoppy Seeds · For topping

NUTRITION · PER SERVING

457

CALORIES · 2 PIECES

Protein12g · 11%

Carbs76g · 67%

Fat11g · 22%

Fiber4g

Sodium603mg

Potassium221mg

Phosphorus182mg

How we calculate →

INSTRUCTIONS

8 steps. 12 minutes total.

8 STEPS

1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm water, sugar, and active dry yeast.
- c.Stir gently and let the mixture sit for 5-10 minutes. It is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the maida and salt.
- c.Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and melted ghee.
- d.Use a spatula or your hands to mix everything until a shaggy dough forms.
3
Step 3
- a.Knead the Dough
- b.Turn the dough out onto a lightly floured surface.
- c.Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you gently poke it.
4
Step 4
- a.First Rise (Fermentation)
- b.Lightly grease a clean bowl with ghee or oil.
- c.Place the kneaded dough in the bowl, turning it once to coat the surface.
- d.Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
5
Step 5
- a.Shape the Tsot
- b.Gently punch down the risen dough to release the air.
- c.Divide the dough into 8 equal portions and roll each into a smooth ball.
- d.On a lightly floured surface, flatten each ball into a disc about 4 inches in diameter.
- e.Using your fingertips, press down firmly in the center of each disc to create a deep indentation, leaving a raised rim around the edge.
6
Step 6
- a.Second Rise (Proofing)
- b.Place the shaped tsot on a baking sheet lined with parchment paper, leaving some space between them.
- c.Cover them lightly with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
7
Step 7
- a.Prepare for Baking
- b.While the tsot are proofing, preheat your oven to 230°C (450°F).
- c.Once rested, gently brush the tops of each tsot with milk.
- d.Sprinkle a generous amount of poppy seeds over the top, pressing them lightly so they adhere.
8
Step 8
- a.Bake and Serve
- b.Place the baking sheet in the preheated oven and bake for 10-12 minutes.
- c.The tsot are done when they are puffed up and have a deep golden-brown color.
- d.Remove from the oven and transfer to a wire rack to cool for a few minutes. Tsot is best served warm.

PRO TIPS

What to keep in mind.

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

1
For the best texture, use a kitchen scale to measure your ingredients, especially the flour.
2
Ensure your curd and other wet ingredients are at room temperature to encourage proper yeast activity.
3
To check if the dough is perfectly kneaded, perform the 'windowpane test': a small piece of dough should stretch thin enough to see light through it without tearing.
4
For a crispier crust, place a tray of hot water on the bottom rack of the oven while baking. The steam helps the bread rise better.
5
Brush the warm tsot with a little melted ghee or butter as soon as they come out of the oven for a softer crust and richer flavor.

RECIPE VARIATIONS

Adapt it for your goals.

Healthier Flour

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.

Different Toppings

Instead of poppy seeds, try topping the tsot with white sesame seeds (til) or nigella seeds (kalonji) before baking.

Aromatic Dough

Add 1 teaspoon of crushed fennel seeds (saunf) or dried fenugreek leaves (kasuri methi) to the flour for a fragrant twist.

HEALTH BENEFITS

Why this is on our healthy list.

bolt

Provides Quick Energy

The carbohydrates from the refined flour offer a quick and easily digestible source of energy to fuel your body and daily activities.

bacteria

Supports Gut Health

The inclusion of curd (yogurt) introduces beneficial probiotics into the bread, which can help maintain a healthy balance of bacteria in your gut microbiome.

QUESTIONS?

Frequently asked questions

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.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Tsot

For 4 servings

8 steps. 12 minutes total.

Step 1

Step 2

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