Kashmiri Czot

October 16, 2020

Also called Kasher Czot, Kashmiri Czot, or Kandur Czot, this humble bread is a quiet pillar of Kashmiri life.

A Kashmiri’s day is incomplete without czot — the warm, lightly chewy flatbread that graces every breakfast table, often with a simple spread of butter or jam. This medium-sized everyday bread is crafted by the kandur, the local baker, who prepares it fresh each morning in a tandoor (hot clay oven). With swift skill, he presses finger impressions into each round of dough before gently placing it against the inner walls of the glowing oven.

Sheermal

September 23, 2020

Sheermal is a fragrant, slightly sweet saffron milk bread — rich, golden, and soft — traditionally enjoyed with a cup of kehwa or served alongside kebabs. Infused with kewra and saffron, it’s a royal treat from Mughal kitchens to Kashmiri bakeries.

Ingredients #

• Plain flour – 500 g
• Salt – 10 g
• Butter – 65 g
• Caster sugar – 25 g
• Milk powder – 50 g
• Egg – 1
• Cream – 20 g
• Kewra water – 20 g
• Milk – 220 ml
• Saffron – a few strands soaked in 2 tbsp lukewarm water
• Yeast – 1 tsp

Method #

Use the Panasonic bread maker on Setting 22 to knead and rise the dough.
Shape and roll the dough to about 1 cm thickness.
Brush with milk or cream and bake until golden.
Enjoy warm with tea or as a festive side.