Translations:Kashmiri cuisine/113/en

• Tsoet and Tsoechvor/Tilvor are crisp and flaky small round breads topped with khaskhash (poppy) and til (sesame) seeds. A local bagel of about three inches diameter and six inches circumference, the upper half is soft and the lower crust is crispy. It is the evening/afternoon bread.
• Sheermal, a saffron flavoured traditional flatbread said to have originated in Iran. It is offered in both sweet and flavourful versions. The sheermal bread is usually dented with multiple patterns bordering on corresponding lines.
• Baqerkhayn (puff pastry), Kashmiri bakerkhani has a special place in Kashmiri cuisine. It is similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds. It is typically consumed hot during breakfast.
• Lavasa, thin unleavened flat bread, white in colour, made of maida (finely-milled wheat flour). It is a paper-thin blistered naan. Some lavasas are soft while others are crispy.
• Girda, made with dough that has been fermented overnight, rolls of dough are flattened out by hand and finger impressions are pressed into it to give you lines that run down its length. Girda and lavas are served with butter.
• Kulcha, baked exclusively with ghee, this small, hard, dry, crumbly bread, is usually round in shape. It is decorated by placing a peanut in the centre of the upper face.
• Roth khabar, a cake-like sweet bread made in traditional tandoor and covered with dry fruits.