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.
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.
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