Bread
Fatir Bread
نان فطیر
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
- Eaten across Iran
- Serving
- 60 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- wheat flour gluten 500 g
- flour barley gluten 180 g
- water 500 mL
- salt 8 g
- depending on the type 400 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Rest dough before shaping (recipe-dependent)
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 bread belongs to Iran's broad bread-making culture. Flour type, thickness, oven or saj technique, and storage methods vary by region, while bread remains central to the Iranian table.
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: IR0291 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods