From Roth To Czot: 5 Kashmiri Breads You Have To Try Soon

Say as much as you want about the robust Rogan Josh and the creamy Yakhni, but you have not even touched the tip of the iceberg that is Kashmiri cuisine if you haven't tried their breads. Every major neighbourhood in Kashmir is dotted with an array of Kandurs or bakers, who start doling out fresh breads beginning from the morning. These breads are then consumed throughout the day and also find a special place in ceremonial occasions like weddings too. Roth Khaber, a crispy bread studded with nuts, dry fruits and seeds are distributed among loved ones and neighbourhood to announce ‘good news’ or ‘khaber’ of the homecoming of the new bride, similar ritual is carried out when there is a newborn in the family. There are many, many kinds of breads in Kashmir. Sweet, savoury, crispy and pillowy soft; here are some that we are in love with.  

1. Ghyev Czot

Czot is an everyday bread that is also known by several names such as Girda or simply roti. They are baked in a humble tandoor. These medium–sized breads are lined with umpteen finger impressions and have a glossy, golden colour outside, and are white from inside. They are so deliciously soft that they are also enjoyed with nun chai (Kashmiri pink tea) every morning. Ghyev Czot is just a version of Czot made with oodles of ghee.

2. Lavasa

It is another popular kind of bread that is thin, large and unleavened. Made of maida, it can also be called a thinner cousin of naan. You can coat it with butter, ghee or jam, but the best way to use it is as a wrap for kebabs or spicy veggies.

3. Chochwor

In appearance, they are just like doughnuts, but they are more bready in texture. It is soft, small, round and hollowed from centrer. It is sprinkled with sesame seeds or poppy seeds on top. It has a crusty bottom, that softens when exposed to hot tea (the best way to have it, really. You can also have them plain, or with butter.

 4. Roth

This has to be one of the most indulgent breads of Kashmir, it is wide and large, with some of them being one-meter long. It is often embelished with choice dry fruits like raisins, cashews, almonds etc and silver varq. If you ever attend a Kashmiri wedding, you must ask for your piece of this delish bread.  

5. Baqirkhani

Baqirkhani, is this crisp, mildy sweet bread that is cooked in layers. A sheet is stretched out and folded in layers before it is aptly doused in ghee. The bread is then baked in tandoor, and served hot with Kashmiri curries and pulses.

Apart from this also, there are many kinds of breads like Sheermal, katlam, and kulchas that are savoured everyday in Kashmir. How many types of breads have you tried, or would like to try, do let us know.