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    Home » Flatbreads, Quick Breads and Yeasted Breads » Girda ~ Kashmiri Fermented Bread

    Girda ~ Kashmiri Fermented Bread

    Published: Sep 8, 2018 · Modified: Oct 5, 2020 by Srivalli · 12 Comments

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    Girda is one of the popular tandoor bread from Kashmir. It is made with a dough that’s fermented overnight and is ready to cook for the morning breakfast.

    This bread was the main reason why I felt we should include flatbreads that are baked as well. However, later I came versions that were cooked on the stovetop as well. I had bookmarked when Suma had posted it. As I said I read other versions that were easier to make and I quickly made it.

    Time was of the essence and I was combining a couple of dishes to be made together. So there was no time to preheat the oven and wait for this to get done. I had made this with Choorie Ka Parantha, which Konda loved so much and even packed it for her lunch.

    At the same time, she liked this Girda as well and again complained that I am not letting her enjoy one dish a time. I think she is over the phase when she was okay with multiple dishes and liking each one on its own.

    The bread is quite easy to make, though you need to make preparations for it ahead of time. It at least needs 12 hours of fermentation. So best is the make it in the evening, let it sit out through the night and its ready to be cooked for breakfast next morning.

    I had it kneaded in the morning and made it for dinner. The texture is sort of tough/chewy on the outside and soft and spongy inside. I served it with Chana Masala and it went very well.

    So for G, it is Girda in the AtoZ Flatbread and More, where I am doing AtoZ Indian Flatbreads. If you want to know what's G in the AtoZ Dosa Varieties, check out.

    Girda

    A to Z Indian Flatbreads:

    A for Angakar Roti
    B for Bedai Poori
    C Choorie Ka Parantha
    D for Dhapate
    E for Ellu Holige
    F for Farali Poori

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    How to make Girda

    Step By Step Pictures for making Girda

    How to make Girda 1 How to make Girda 2How to make Girda 3

    Kashmiri Fermented Bread

    Girda ~ Kashmiri Fermented Bread

    Ingredients Needed:

    • 1 cup All Purpose Flour
    • 1 cup Wheat Flour / Atta
    • 2 tsp Ghee
    • Salt to taste
    • 1 /2 tsp Baking Powder
    • 1 tsp poppy seeds

    How to make Girda

    • Take the maida in a bowl, knead to a soft dough. Cover and leave it to ferment for at least 12 hours or overnight.
    • When you are ready to make the bread, add the wheat flour, sugar if adding, salt and baking powder.
    • Knead to a soft dough adding water as required.
    • Roll out as 6 diameter discs. Press the poppy seeds over the top and cook on a hot tawa.
    • You can flip to the other side and cook on low flame.
    • Brush with ghee before serving with a side dish.

    Notes
    Sugar and 1 tbsp Curds are added to the dough in the Tandoor Version. I was making it on the stovetop, so I skipped it.
    If you want to bake it in the oven, you can preheat the oven to 180 C.
    Continue with the steps needed to make the discs. Make slits on each bread and spread little yogurt over it. Sprinkle the poppy seeds, make small depressions on top and bake for 20 mins.
    Brush with ghee and broil.

    Kashmiri Girda

    Recipe

    Girda
    Print Pin

    Girda ~ Kashmiri Fermented Bread

    Girda is one of the popular tandoor bread from Kashmir. It is made with a dough that’s fermented overnight and is ready to cook for the morning breakfast.
    Course Breakfast
    Cuisine Kashmir
    Keyword Breakfast Bread
    By Cook Method Stovetop
    By Diet Kid Friendly
    Dish Type Indian Flatbread
    Author Srivalli

    Ingredients

    • 1 cup All Purpose Flour / Maida
    • 1 cup Wheat Flour / Atta
    • 2 tsp Ghee
    • Salt to taste
    • 1 /2 tsp Baking Powder
    • 1 tsp Poppy Seeds

    Instructions

    How to make Girda

    • Take the maida in a bowl, knead to a soft dough. Cover and leave it to ferment for at least 12 hours or overnight.
    • When you are ready to make the bread, add the wheat flour, sugar if adding, salt and baking powder.
    • Knead to a soft dough adding water as required.
    • Roll out as 6 diameter discs. Press the poppy seeds over the top and cook on a hot tawa.
    • You can flip to the other side and cook on low flame.
    • Brush with ghee before serving with a side dish.

    Notes

    Sugar and 1 tbsp Curds are added to the dough in the Tandoor Version.
    Since I was making it on the stovetop, I skipped it. If you want to bake it in the oven, you can preheat the oven to 180 C.
    Continue with the steps needed to make the discs.
    Make slits on each bread and spread little yogurt over it. Sprinkle the poppy seeds, make small depressions on top and bake for 20 mins. Brush with ghee and broil.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

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    Hariyali Paratha | Methi Multi Grain Thepla from Gujarat »

    Reader Interactions

    Comments

    1. vaishalisabnani says

      September 08, 2018 at 8:42 am

      Very interesting roti . Twelve hours of fermentation is a lot , you need so much patience , right ? And besides you also need perfect planning , but definitely worth it !
      I always wonder how you manage to cook for multiple posts , I can never manage them .

      Reply
    2. Sowmya:) says

      September 08, 2018 at 7:54 pm

      Wow! fermented flatbread sounds delicious....would love to try it! Bookmarking! And I agree with Vaishali - I never understand how you manage to cook for multiple posts at a time! Kudos to you!!

      Reply
    3. Priya Suresh says

      September 08, 2018 at 10:51 pm

      Quite an interesting flatbread valli.. Looks fabulous, am sure this bread will be definitely handy to make some fabulous sandwiches as well na. Kudos to u to cook multiple posts in a day.

      Reply
    4. Annapurnaz says

      September 09, 2018 at 5:01 pm

      I too was planning to make Girda for letter G, but after looking at the time involved, dropped the idea. But you have done it wonderfully and that too along with naan as well. Surely going to make it soon.

      Reply
    5. gayathriraani says

      September 10, 2018 at 7:44 am

      With 12 hour of fermenting, these breads must have a nice flavour to them. I remember mom making the dough for naan and let it sit for 10 hours before making. The breads looks fabulous Valli.

      Reply
    6. harini says

      September 10, 2018 at 8:17 am

      Fantastic bread, Valli. I am just wondering the level of fermentation after 12 hours of resting.

      Reply
    7. mayurisjikoni says

      September 12, 2018 at 2:29 am

      I had initially wanted to make girda or czot as its called but mine failed. After 12 hours the dough did not ferment at all in spite the weather being quite warm here. I'll have to try out your recipe and hopefully it will come out well. Its looks very nice.

      Reply
    8. Anonymous says

      September 18, 2018 at 10:05 pm

      Overnight fermented bread is a long process but they taste yum. The bread looks so soft and spongy, and yum with the chole masala.

      Reply
    9. Padmajha PJ says

      September 21, 2018 at 10:12 pm

      Such a nice puffed up bread in that SBS pic! Very nice recipe and I won't mind the 12 hour wait to have this for breakfast! This one too is joining my long list of bookmarks!

      Reply
    10. Sandhya Ramakrishnan says

      September 26, 2018 at 3:52 am

      That is a wonderful fermented bread and it should have been so flavorful. Did you ferment it outside or in the refrigerator.

      Reply
    11. Simply Tadka says

      October 12, 2018 at 12:32 pm

      Fantastic bread and hatsoff to your search and hardwork.

      Reply
    12. code2cook says

      October 21, 2018 at 4:06 am

      really love the collection of breads on your blog. Girda bread looks great with the sabji and cut onion. very inviting.

      Reply

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