Girda
A thick, soft, round leavened bread baked fresh each morning in Kashmiri kandur bakeries and eaten daily with noon chai.
- Prep
- 120 min
- Cook
- 20 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Tandoor or oven
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 1 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 220 kcal
Instructions
- 1
Stir yeast and sugar into warm water. Leave it for 10 minutes until frothy.
- 2
Mix the flour, salt and baking soda together in a large bowl.
- 3
Pour in the yeast mixture. Knead everything into a soft, slightly sticky dough.
- 4
Cover the bowl. Let the dough rise in a warm place for about 90 minutes until doubled in size.
- 5
Press down on the dough to release the air. Divide it into equal portions.
- 6
Shape each piece into a thick round disc, about 15 cm wide. Let them rest for 15 minutes.
- 7
Bake in a very hot tandoor (clay oven) or oven on its highest setting for 8-10 minutes until lightly browned.
- 8
Tear the warm bread by hand and serve.
Chef's tips
A very hot oven or tandoor (clay oven) is essential to get a soft middle with a slightly firm top. Do not over-knead the dough.
Ingredient substitutions
- tandoor → a home oven preheated to its maximum temperature with a baking stone
Storage
Best eaten the same day; keeps for a day wrapped in cloth.
Reheating
Warm briefly on a tawa or in the oven.
Common mistakes to avoid
- •Baking at too low a temperature, which makes the bread dense and dry.
Serving suggestions
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