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Kashmiri kander/girda (naan or flatbreads)
Makes 4-5 Sauces and accompaniments
Ingredients
- 250g plain flour, plus extra for dusting
- 1tsp caster sugar
- 1/2tsp salt
- 6g fast action dried yeast
- 2tsp melted ghee
- 2tsp white poppy seeds
Method
Put the flour, sugar, salt and yeast in a mixing bowl and mix them together. Gently and gradually add 175–200ml lukewarm water, as needed, and then knead for around 8-10 minutes until you have a soft ball of dough. Pour the melted ghee over, turning it to coat the dough and then leave to prove, covered, at room temperature for around 1 hour.
Preheat the oven to 220C/ 200C F/Gas 7 and put an ovenproof frying pan such as a cast-iron skillet in the oven to heat up.
Knock back and knead the risen dough for a minute or two, then divide into 4–5 equal-sized balls. Lightly dust with flour and, with wet hands, stretch each dough ball with your palm to around 3mm thick and 5cm in diameter. Gently press a pattern into the surface with your fingertips, then sprinkle with poppy seeds.
Put the first bread in the hot pan and cook in the oven for 1–2 minutes on each side. Keep warm, repeat with the remaining breads and serve.
This recipe featured in the May 2022 issue of Food and Travel. To subscribe today, click here.
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