Girda is a Kashmiri traditional baked bread, usually served as breakfast with tea. It has a crispy exterior and soft interior, and can also be enjoyed with vegetarian and meat gravy.
- 2 cups All-purpose flour (maida)
- 2 cups Whole-wheat flour (atta)
- 1 tablespoon ghee
- 1/2 tablespoon Sugar
- Salt to taste
- 1 tablespoon Yogurt
- 1 teaspoon Poppy seeds
- Knead a dough with all-purpose flour, salt and water. Cover and rest for at least 12 hours.
- Combine ghee, wheat flour, salt and sugar in a bowl.
- Knead the dough adding this mixture and some water.
- Divide the dough into small balls and roll to oval shaped bread.
- Coat the bread’s surface with curd and sprinkle poppy seeds on it.
- Make small depressions on these breads with your fingertips in about four rows.
- Bake bread over hot pan covering with a lid until light brown. Then cook directly over flame on both sides.
- Enjoy hot girda along with hot tea.