Mr. Riaz used to bring home some ready made frozen taftan and it is not the same at all. I looked up some recipes on how to make it and sort of cross referanced. I wrote down in my memo on my phone. This is how it goes so please observe.
It started with 3 cups of chakki atta, 1 pinch each of pink salt, turbinado sugar, baking powder, saffron, 2 pinches of yeast, 1 handful of Nido milk powder, 1 tbs of desi yogurt, 1/4 cup of water adding a little at a time until a dough is made.
I added 3 tbs of olive oil, 1 pinch each of khas khas (poppy seeds), both black and white seseme seeds and kaloonji. I kneaded the dough and let it set for 20 minutes to let it rise.
I broke the dough in pieces the size of a baseball and rolled it and dusted it in 1/4 cup of dry chakki atta (flour) and rolled it flat and pricked it on both sides with a fork all over and placed it on the tawa (griddle) with 1 tsp of olive oil then flipped it to the other side to cook until it is golden.
Enjoy with dal or other types of curries. It can also be eaten with tea in the morning for breakfast or midafternoon tea.
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