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.
The result? A bread that’s golden on the top, soft and white beneath, crisp at the edges, tender inside. The artisan kandurs of the valley have nourished their communities for generations, kneading with care, letting dough rise with patience, and stoking the fire that feeds entire neighbourhoods.
Ingredients #
- Plain flour – 500 g
- Water – 260 ml
- Butter – 25 g
- Milk powder – 2 tablespoons
- Sugar – 1 teaspoon
- Salt – 1 teaspoon
- Yeast – 1/2 teaspoon
Method #
Use a bread maker to prepare the dough.
Leave it to rest for a few hours.
Roll the dough into flat rounds and bake in the oven until done.