August 20, 2018mayurisjikoni



Sometimes taking a break from blogging and commenting is required. I took a small break last week and though I had carried my computer to Nairobi, I didn’t open it for 5 whole days, not even to check what’s happening on Facebook, Pinterest… ok had to admit couldn’t keep away from Instagram but promise I did not post anything 🙂

Poonam who blogs at Annapurna, suggested the above theme. In a few weeks I’ll be doing a Mega Blogging Marathon on Flatbreads for the Blogging Marathon group. But lets get back on track to this group. Poonam’s blog is full of traditional and not so traditional recipes. She has so much patience to click photos of every step.

As I said I didn’t open Pinterest or Google to search for any flatbreads. I really didn’t need to as I had bookmarked the recipe for taftan a long time ago. I had bookmarked the video clip when I saw it on the internet. It is really unfortunate that when famous chefs show off their cookery skills, the measurements are not correct. Time and again I’ve tried a recipe from this famous chef and it has always failed. The recipe for taftan was no different. While I appreciate that he showed the method, the amount of flour to the liquid was way off. Its fortunate enough that I bake breads often so immediately realized that no way was I going to be able to form a dough with the flour and liquid ratio. I feel bad that if a novice cook tries out this recipe, its going to fail and he/she may not know how to rectify it. So please forgive me if I’m not going to mention my recipe source for this recipe.

What is taftan? Sometimes also known as taftoon or taftun is a flatbread that resembles naan but is lighter, softer and flakier. Its usually baked in a tandoor. Originally from Persia, this bread fast became popular in Pakistan and some parts of India especially Uttar Pradesh. The yeast dough is formed using eggs and milk or milk only. It is usually not rolled with a rolling pin but is patted into a circle using the fingers and the edge or rim is usually left thick. Just before baking it, one can sprinkle it with nigella seeds (kalonji), sesame seeds (tal), aniseeds (valiyari, saunf) or poppy seeds. Sometimes cardamom is added. Not a flatbread for those on a diet as one must use the required amount of ghee to get the flakiness. Sheermal is similar to taftan but sweeter and has saffron and cardamom. Both these breads are ideal to mop up thick gravy based curries.

Check out the recipe for taftan, which we enjoyed for lunch. I used different toppings but you can choose to use one type or several.

taftan 3

taftan 2

taftan 1

taftan 4

taftan 5


Makes 8

3 cups plain flour (all purpose flour)

1 cup warm milk

¼ cup warm water

1 tsp salt

3 tsp sugar

1 tbsp dry active yeast

2 tbsp plain yogurt

3 tbsp ghee (clarified butter) – thick part

extra ghee for smearing, greasing

For topping:

8 -10 tsp melted ghee

1 tsp nigella seeds (kalonji)

1 tsp sesame seeds (tal)

1 tsp aniseed (valiyari, saunf)

1 tsp poppy seeds (khus khus)

  1. Add one tsp sugar to the warm water and mix it well.
  2. Sprinkle the yeast over the water. Cover and let it ferment for 10 minutes.
  3. In the meantime add flour into a big bowl.
  4. Add remaining sugar, salt and 2 tbsp of ghee. Rub the ghee into the flour.
  5. Mix the warm milk and the fermented yeast mixture. Add yogurt and mix well.
  6. Using this liquid mixture form a soft dough.
  7. Using the remaining ghee, knead the dough till its soft and smooth.
  8. Cover the dough with a damp cloth, cling film or a lid and let it ferment till its double the size. This will take about 1½ – 2 hours depending on how warm your kitchen is.
  9. Deflate the risen dough by kneading it gently. Divide the dough into 8 parts using a knife.
  10. Roll each part into a ball and let them rest for 10 minutes.
  11. Preheat the oven to 200°C. Grease 2 baking trays lightly with ghee or oil.
  12. Take one part of the dough and place it on the worktop.
  13. Dip your fingers in the ghee and start patting the dough into a circle of 5-6 inches in diameter. Make sure the rim or edge is thick. Using your fingers make dents in a row.
  14. Sprinkle the topping, about ½ tsp and pat it gently.
  15. Place the flattened dough in the prepared tray.
  16. Repeat steps 12 to 15 with the remaining dough.
  17. Place the trays in the hot oven and bake taftan for 10-15 minutes till its becomes light brown in colour.
  18. Remove taftan from the oven, smear it with some liquid ghee and serve immediately.



  • You can roll out the dough using a rolling pin. Use your fingers to make the dents.
  • The dough should be soft but not sticky.
  • Use butter or oil instead of ghee. However, oil will not give it the required taste.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following flatbreads:

Blog post
bajri na dhebra (millet and methi paratha)


Blog post


Blog post


Sending this recipe to the following events:





  • Batter Up With Sujata

    August 21, 2018 at 3:34 am

    Wow Mayuri these taftan looks too good. I wish I could taste one. Never heard of it. Fabulous share.

    1. mayurisjikoni

      August 22, 2018 at 9:54 pm

      Thanks Sujata, this is what FoodieMonday does, makes us look for new recipes.

  • Poonam Bachhav

    August 21, 2018 at 4:16 am

    Taftan sounds very interesting ! Need to try out both Sheermal and Taftan soon. Bookmarking the recipe di. Thank you for sharing a new type of flatbread recipe with us.

    1. mayurisjikoni

      August 22, 2018 at 9:53 pm

      Thanks Poonam, please do try them. They are so different from naan.

  • The Girl Next Door

    August 21, 2018 at 4:52 am

    The taftan looks so inviting! I just want to break a piece of it, dunk it in some curry and eat!

    1. mayurisjikoni

      August 22, 2018 at 9:52 pm

      Thanks Priya, if you were nearby would have sent you some.

  • Preethi Prasad

    August 22, 2018 at 4:01 pm

    Another fab recipe from you.Bookmarking this recipe as it is totally new for me.Thank you for sharing such a wonderful recipe.

    1. mayurisjikoni

      August 22, 2018 at 9:45 pm

      Thanks Preethi. Do tag me if whenever you try it out.

  • Shobha Keshwani

    August 23, 2018 at 8:44 am

    So nice to know about various flat breads from all over the world..This looks like Khamiri Roti from Kashmir.

    1. mayurisjikoni

      August 23, 2018 at 1:19 pm

      There is a resemblance to it… perhaps it first came to Kashmir with the Persians and then spread to UP.

  • sahanasaligram

    August 23, 2018 at 11:19 am

    Looks great. I believe this is one of the sweeter flatbreads. I really enjoy sweet breads with spicy gravies. Will try soon.

    1. mayurisjikoni

      August 23, 2018 at 1:16 pm

      Thank you Sahana. Though it has 3 tsp sugar its not that sweet.

  • Mina Joshi

    August 23, 2018 at 2:15 pm

    I am certainly going to book mark this to try. They look devine. I was disappointed to read that some of the professional chefs don’t share ingredients correctly. I wonder if they want to keep their recipe unique and secret?

    1. mayurisjikoni

      August 23, 2018 at 7:42 pm

      Thanks Mina and I too wonder!

  • Ashima

    August 23, 2018 at 3:41 pm

    looks delicious! I had not heard about tartan till I came across your post 🙂 Marking it to try later!
    Even the event Foodie Monday/ Blog hop sounds good.. how can I participate in it? Can you email me about it?

    1. mayurisjikoni

      August 23, 2018 at 7:40 pm

      Thanks Ashima.

  • afoodiehousewife

    August 24, 2018 at 5:29 pm

    I love reading your write-ups in all your posts as you always put sincere effort to inform the reader all about the dish and how you came to choose it for the theme. This bread looks good enough to belong in a restaurant and I love the pictures as well! I can imagine how well they will work with rich curries!  

    1. mayurisjikoni

      August 24, 2018 at 11:04 pm

      Thank you so much Mallika.

  • kritisinghal2403

    August 27, 2018 at 9:47 am

    Incredibly delicious… Loved it! 🙂

    1. mayurisjikoni

      August 27, 2018 at 9:52 pm

      Thanks Kriti.

  • Saswati

    September 3, 2018 at 2:17 pm

    Five days without any social media..that’s awesome dee..and what aperfect lovely share for the flat bread theme.

    1. mayurisjikoni

      September 3, 2018 at 11:16 pm

      Yes that was a perfect day..and I managed. It was so peaceful.

  • Jacqui Bellefontaine (@jacdotbee)

    September 6, 2018 at 7:57 pm

    Those look amazingly good flat breads. Thank you for linking to #cookBlogShare and good luck with the blogging marathon

    1. mayurisjikoni

      September 7, 2018 at 9:10 am

      Thank you so much Jacqui.

  • Golden

    September 24, 2018 at 9:09 pm

    Having read your comments about chefs not providing proper measurements or xyz is not exactly true. Even u did not give the source so how do u expect others to give? Having said, if one explains according to formula percentage/ratio (e.g Bread) many will not understand and the same goes for cakes, so most of the recipes are manipulated and the public 🤔😁 No offence.

    1. mayurisjikoni

      September 29, 2018 at 11:07 am

      No offense taken, the measurements were not in percentage or ratio which I do understand. I have written to the concerned person but as usual didn’t get any response.

  • Til Gur Jowar Cookies/Sesame Jaggery Sorghum Cookies/Gluten Free Cookies – Batter Up With Sujata

    November 8, 2022 at 5:32 am

    […] recipes and wonderful write up. I have a long list of baked recipes from her blog to try. Like Taftan, Christmas tea bread etc. You can also get many authentic Gujarati recipes on her […]

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