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Kashmiri Recipes
RECIPE NO. 14
'Girda'
(E-Flat leavened bread baked in a 'Tandur' or on a
Griddle)
(H-'Nan')
| 1. 'Maida' |
1/2 kg |
| 2. Sifted 'Ata' |
l /2 kg |
| 3. 'Ghi' |
2 tbsps |
| 4. Fine Sugar |
1 tbsp |
| 5. Salt |
1 tsp |
| 6. Curd |
1 tbsp |
| 7. Poppy Seeds |
1 tsp |
| 8. Soda-bi-Carb |
1 tsp |
 After properly kneading with water keep the
'Maida' dough in a covered pot for 12 to 24 hours, according to
room temperature, for fermentation. In hot weather fermentation takes
place in shorter time, than when it is cold.
 To the sifted 'Ata' add the 'Ghi',
Sugar and Salt. Rub in the 'Ghi' etc. with hand evenly. Now add
this to the fermented 'Maida' dough and knead the whole, adding as
much water as required to make it into an elastic mass, which does not
stick to fingers, or the basin in which it is kneaded, and it is fit for
rolling into rounds of 'Nans'. Now, add Soda-bi-Carb to this dough
and knead again. This will make the dough to rise and become spongy. Make
about 30 balls out of this dough. On a bread board spread, by hand, each
ball into a 'Nan' shaped bread i.e., a flat round or an oval shaped
bread, with a thicker rim, and of about 4" to 6" in diameter.
Smear, and rub over a little Curd on the surface inside the rim, and
sprinkle evenly a pinch of Poppy Seeds on it. Press, with four finger
tips, this centre surface to make four or five rows of small depressions.
Bake in an oven or a 'Tandur'. In case no oven or 'Tandur'
is available, bake on an ordinary Griddle ('Tava') on medium heat,
covering the 'Nan' with a domed lid of a pan etc. so that it rises and
gets partially baked in a couple of minutes. Now, to make the surface
brown, bake the upper surface of this partly-baked 'Nan', on a gas
flame or on a Charcoal fire or an electric heater, by placing it, face
downwards, on a 'wire-baker', commonly used for toasting slices of
bread.
Ordinarily 'Nans' are made of fermented
dough of 'Maida' (Fine white wheat flour, from which all bran has
been removed). A little Curd and Soda-bi-Carb are added while kneading
the dough. Most of these are sprinkled with Nigella Seeds (H-'Kalaunji').These
'Nans' baked in a 'Tandur' are not soft and tasty like those made as per
above Recipe.
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copyrights
© 2005 Kashmir
News Network (KPN): Cuisine Section.
All rights reserved.
No recipes should be reproduced in any form or context without the written
permission of the Authors who are also the publishers of this book of recipes. To order a copy of the book of 'Kashmiri Cookbook', send an e-mail to
seasash@hotmail.com.
The income from the sale of this book is to be humbly donated to the Sri Sathya Sai Institute of Higher Learning
(Deemed University), Puttaparthy for the purpose of scholarships
to deserving post-graduate students.
This site is designed, developed and maintained by Sunil
Fotedar
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