Lavasa/Girda (Kashmiri Roti)

Bread is an important part of any meal all around the globe since it's baked, it requires precision and the correct ratio of the ingredients. The two types of bread that are being discussed today are part of a classic Kashmiri breakfast that is relished with Noon Chai or Kehwa and they are not much different from each other. This roti has a much similar taste to the pita bread as both are made using yeast and the credit goes to the Silk Route. As I recall my childhood memories. I used to cherish this roti with butter and Kehwa. This roti is made by bakers called "Kandur", they start early in the morning and before 9 am they are almost finished making these Roti's. Apart from these roti's they also bake biscuits, Roath, Ghee roti, and many more. So let's get started.

Girda(left), Lavasa(right)

The recipe I have listed below is for about 3-4 servings with a prep time of 10 mins and a cooking time of 40 mins.

The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.

Ingredients

1. Maida/All Propose Flour - 2 cups

2. Ghee/Clarified Butter - 1 tbsp

3. Sugar - 1 tsp

4. Salt - 1/2 tsp

5. Dry Yeast - 1 tbsp

6. Poppy or Sesame seeds - 1/2 tsp

7. Lukewarm Water - 1 cup

Procedure

Girda

1. Add yeast to a bowl of lukewarm water and mix well. The lukewarm water activates the yeast.

2. In another bowl, add Maida, Ghee, sugar, and salt. Mix these ingredients well and then slowly start adding the lukewarm water with yeast till all the ingredients are incorporated well and start forming a soft dough. Most people face an enormous amount of difficulty in getting the right consistency while kneading any dough the consistency of the dough we're after is soft and stretchy. An underworked dough won't form a ball shape or any shape for that matter, so in this case, you will have to knead the dough for a couple of minutes as the gluten has not yet properly developed. An overworked dough would instantly break and won't form any shape as the gluten has been damaged, although you can still let it rise, the crust would be hard

3. Sprinkle some Ghee over the dough and let it rise for a couple of hours.

4. Using your fingers, knock out any excess air from the dough before making the balls.

5. After making the balls using your palm or a rolling pin, spread the balls to make a round, even shape.

6. Sprinkle the Poppy or Sesame seeds on the dough.

7. You can bake it in an oven, but there is another way that I personally like. Since these are cooked in a Tandoor and have a smoky flavor, you can actually get the same taste at home. Heat a pressure cooker or a cylindrical vessel along all the sides as well and sprinkle salt water inside the walls, and stick the dough inside the cooker's walls.

8. Place a piece of hot charcoal on the base of the pressure cooker or the vessel you are using, pour some Ghee over it, and keep it inside the pressure cooker. Set the flame between medium and low. Do not seal it; just cover it till the Roti is baked. The Roti's won't fall as the saltwater helps it to stick.

9. Serve with Noon Chai or Kehwa.

Lavasa

The difference while making Lavasa is that you don't add Ghee while kneading the dough and the size is bigger than the Girda ( just like a Rumali roti).