Cuisine: Jammu and Kashmir
Category: Breakfast
Prep: 480 min
Cook: 30 min
Serves: 4
Difficulty: Medium
🌿 Vegetarian
Leavened whole wheat bread with a slight natural sour flavour — the traditional daily bread of Ladakh eaten with butter tea and dried cheese.
Ingredients
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- 1/2 tsp instant yeast
- Warm water — approximately 3/4 cup
- For authentic sourness: leave the kneaded dough uncovered at room temperature for 6 to 8 hours or overnight before cooking
- For serving: yak butter or regular butter, hard chhurpi (dried cheese)
Method
- For authentic sourdough flavour: leave the dough uncovered at room temperature for 6 to 8 hours or overnight.
- Mix whole wheat flour, salt and yeast. Add warm water gradually.
- Knead 8 to 10 minutes into a slightly sticky soft dough.
- It will develop slight sourness from natural wild fermentation.
- For a quick version: cover with a damp cloth and let rise in a warm place for 60 to 90 minutes until doubled.
- Punch down the dough. Shape into a flat round loaf — about 20 cm wide and 2 to 3 cm thick.
- Cook on a heavy dry tawa or griddle on medium heat.
- Cover with a lid. Cook 8 to 10 minutes until the bottom is golden.
- Flip. Cover again. Cook 8 more minutes until both sides are golden and the bread sounds hollow when tapped.
- Serve warm with butter and chhurpi.