Kashmiri Girda
Veg
Vegan
A round, slightly puffy, leavened Kashmiri bread baked in a tandoor — the everyday bread of the Kashmir valley, eaten at breakfast and with the main meal. The girda has a soft, open crumb, a lightly charred base from the tandoor, and a mild, slightly tangy flavour from the yeast. Kashmiri bakers (kanders) sell fresh girda from their kilns each morning; no Kashmiri breakfast is complete without it.
Cuisines
Kashmiri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 teaspoon | active dry yeast |
| 1 teaspoon | sugar |
| 1 teaspoon | salt |
| 1 cup | warm water |
| 2 tablespoons | vegetable oil |
| 1 tablespoon | milk |
Instructions
- 1 In a small bowl, mix the yeast, sugar, and warm water. Let it sit for 5-10 minutes until frothy.
- 2 In a large mixing bowl, combine the flour and salt.
- 3 Add the yeast mixture and vegetable oil to the flour mixture and knead into a soft dough.
- 4 Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
- 5 Preheat the oven to 200°C (390°F).
- 6 Divide the dough into 4 equal parts and shape each into a round ball.
- 7 Flatten each ball slightly and make a small indentation in the center with your thumb.
- 8 Brush the tops with milk for a golden finish.
- 9 Place the dough rounds on a baking sheet lined with parchment paper.
- 10 Bake in the preheated oven for 15-20 minutes or until the tops are golden brown.
- 11 Remove from the oven and let them cool slightly before serving.
Tips
For a more authentic flavor, you can add a pinch of caraway seeds to the dough.