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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.
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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Step By Step Pictures for making Girda
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.
- 1cup All Purpose Flour/ Maida
- 1cup Wheat Flour / Atta
- 2tsp Ghee
- Salt to taste
- 1 /2tsp Baking Powder
- 1tsp Poppy Seeds
-
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.
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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