Tsochwor Bread
A delightful Kashmiri bread, soft and slightly chewy with a golden crust, traditionally sprinkled with sesame seeds. Resembling a bagel in shape, Tsochwor is a staple of Kashmiri breakfast, best enjoyed warm with a dollop of butter and a cup of sheer chai.
For 4 servings
Activate the Yeast
- In a small bowl, combine the warm water, sugar, and active dry yeast.
- Stir gently to dissolve and let the mixture stand for 5-10 minutes.
- It is ready when it becomes frothy and bubbly, indicating the yeast is active.
Prepare and Knead the Dough
- In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
- Create a well in the center and pour in the frothy yeast mixture and the melted ghee.
- Mix with a spoon or your hands until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
First Rise (Fermentation)
- Lightly grease a clean bowl with oil.
- Place the kneaded dough in the bowl, turning it once to coat the top.
- Cover the bowl with a damp cloth or plastic wrap.
- Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Shape the Tsochwor
- Once risen, gently punch down the dough to release the air.
- Divide the dough into 8 equal portions and roll each portion into a smooth ball.
- Flatten each ball into a disc about 3-4 inches in diameter.
- Using your thumb, press a deep indentation into the center of each disc, creating its characteristic ring shape.
Second Rise (Proofing)
- Line a baking sheet with parchment paper and arrange the shaped breads on it, leaving some space between them.
- Cover loosely with a cloth and let them rest for another 20-30 minutes for a second rise. They will become slightly puffy.
Bake the Bread
- While the bread is proofing, preheat your oven to 400°F (200°C).
- Gently brush the tops of the proofed breads with milk.
- Sprinkle a generous amount of sesame seeds over each one.
- Bake for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool and Serve
- Remove the Tsochwor from the oven and transfer them to a wire rack to cool slightly.
- Serve warm with butter, jam, or a cup of traditional Kashmiri sheer chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The 'windowpane test' is a great way to check if your dough is kneaded enough. Stretch a small piece; if it becomes translucent without tearing, it's ready.
- 2Ensure the indentation in the center is deep, as it will rise and become shallower during baking.
- 3For a richer flavor, you can use warm milk instead of water to activate the yeast.
- 4For a shinier crust, you can use an egg wash (1 egg beaten with 1 tbsp water) instead of a milk wash.
- 5These breads are best enjoyed fresh on the day they are made. Store leftovers in an airtight container for up to 2 days.
Adapt it for your goals.
Topping
Instead of sesame seeds, try poppy seeds (khus khus) for a different flavor and texture.
FlourFlour
For a slightly healthier version, substitute 1/2 cup of maida with whole wheat flour (atta). Note that this will make the bread denser.
FlavorFlavor
Add 1/2 teaspoon of nigella seeds (kalonji) to the dough along with the flour for a subtle, savory aroma.
Why this is on our healthy list.
Provides Quick Energy
Made from carbohydrates, Tsochwor provides a quick source of energy, making it a great breakfast option to start your day.
Source of Minerals
Sesame seeds are a good source of important minerals like copper, manganese, and calcium, which contribute to bone health and metabolic function.
Frequently asked questions
One serving of Tsochwor, which is two pieces, contains approximately 450-480 calories. This is an estimate and can vary based on the exact ingredients and portion sizes used.