Bread
Chezenak Regho
چزنکرغو
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Provincial
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- flour gluten 500 g
- water 500 mL
- clarified animal fat dairy 60 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Short dough rest before shaping
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Cover the dough and let it rest for about 30 minutes before shaping.
Combine the flour and dry ingredients; gradually add the listed liquid until a dough forms.
Knead until reasonably smooth and elastic.
Divide and shape the dough to the traditional thickness and form.
Cook on a hot saj or griddle, turning as needed.
Cool on a clean cloth or rack and serve fresh.
Cook's notes
Add water gradually because different flours absorb differently; keep the dough appropriately soft or moist for the bread style. The baking surface or oven should be fully preheated.
Background
This item belongs to Luri and Zagros food traditions, connected with pastoral life, saj bread, mountain herbs, kashk, and meat dishes.
Nutrition
| Energy | 170 kcal |
|---|---|
| Protein | 6 g |
| Fat | 2 g |
| Carbohydrate | 32 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0352 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods