Czot
A dense, crusty tandoor bread with a thick crackling crust and chewy interior, one of the varieties sold by Kashmiri kandur bakers alongside girda.
- Prep
- 150 min
- Cook
- 20 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Tandoor or oven
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 1 g
- carbs
- 46 g
- fibre
- 4 g
- protein
- 7 g
- calories
- 230 kcal
Instructions
- 1
Stir the yeast and sugar into warm water. Leave it until it turns frothy.
- 2
Mix the two flours and salt together in a large bowl.
- 3
Add the yeast mixture and knead into a firm dough, slightly stiffer than for girda (a soft flatbread).
- 4
Cover the bowl. Let the dough rise for about 2 hours until it roughly doubles in size.
- 5
Press the dough down gently. Shape it into small, thick round discs.
- 6
Let the shaped dough rest for 20 minutes before baking.
- 7
Bake in a very hot tandoor (clay oven) or regular oven for 12-15 minutes until a thick golden crust forms.
- 8
Let it cool slightly before breaking open and serving.
Chef's tips
The firmer dough and longer bake give czot its thick crust. Do not rush the baking time.
Ingredient substitutions
- whole wheat flour → all-purpose flour entirely for a softer crumb
Storage
Keeps for up to 2 days at room temperature wrapped in cloth.
Reheating
Warm in the oven for a few minutes to refresh the crust.
Common mistakes to avoid
- •Making the dough too wet, which stops the thick crust from forming properly.
Serving suggestions
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