Kashmiri Czhot
A soft, fluffy Kashmiri bread with a distinctive dimpled top, traditionally baked in a tandoor. This simple, everyday bread is perfect for scooping up curries or enjoying with a cup of noon chai.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm water, sugar, and active dry yeast. The water should be warm to the touch, not hot.
- c.Stir gently to dissolve and let the mixture stand for 5-10 minutes.
- d.It is ready when it becomes frothy and bubbly, indicating the yeast is active.
- 2
Step 2
- a.Prepare and Knead the Dough
- b.In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
- c.Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
- d.Gradually mix the flour into the wet ingredients until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface. Knead for 10-12 minutes until it becomes soft, smooth, and elastic. The dough should spring back when you press it lightly with a finger.
- 3
Step 3
- a.First Proofing
- b.Lightly grease a clean bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat.
- c.Cover the bowl with a damp cloth or plastic wrap.
- d.Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
- 4
Step 4
- a.Shape the Czhot
- b.Once risen, gently punch down the dough to release the trapped 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 round disc about 5 inches in diameter and 1/4 inch thick.
- e.Using your fingertips, press firmly all over the surface to create the characteristic dimples, leaving a slightly thicker rim around the edge.
- 5
Step 5
- a.Second Rest and Baking
- b.Preheat your oven to 425°F (220°C). If you have a pizza stone, preheat it in the oven for the best results. Otherwise, line a baking sheet with parchment paper.
- c.Arrange the shaped dough on the prepared baking sheet.
- d.Brush the tops of each czhot with milk and sprinkle generously with poppy seeds.
- e.Cover loosely and let them rest for another 10-15 minutes.
- f.Bake for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- g.Remove from the oven and let them cool slightly on a wire rack. For extra richness, you can brush them with melted ghee or butter while they are still warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your yeast is fresh and active. If the yeast mixture doesn't froth, discard it and start over.
- 2Kneading is crucial for a soft, airy texture. Don't cut the kneading time short.
- 3For a more authentic flavor, use full-fat curd (yogurt).
- 4Baking at a high temperature helps the bread puff up quickly, creating a soft interior.
- 5The dimples are not just for looks; they prevent the bread from puffing up too much like a pita and ensure even cooking.
- 6Store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven or on a tawa (griddle) to restore softness.
Adapt it for your goals.
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.
Seed ToppingSeed Topping
Instead of poppy seeds, try sprinkling with sesame seeds, nigella seeds (kalonji), or a mix of both before baking.
Slightly SweetSlightly Sweet
Add an extra tablespoon of sugar to the dough for a slightly sweet version, perfect for enjoying with chai.
Savory HerbSavory Herb
Knead 1 teaspoon of dried mint or crushed carom seeds (ajwain) into the dough for a fragrant, savory twist.
Why this is on our healthy list.
Provides Energy
The primary ingredient, maida, is a source of simple carbohydrates, which the body quickly converts into energy, making this bread a good accompaniment to a meal to fuel your daily activities.
Gut-Friendly Probiotics
The use of curd (yogurt) in the dough introduces beneficial probiotics, which can help support a healthy gut microbiome and improve digestion.
Frequently asked questions
There are a few common reasons: the yeast was old or inactive, the water was too hot (which kills the yeast) or too cold (which doesn't activate it), or the room was too cold. Always check the yeast's expiration date and ensure your water is lukewarm.