Bread
Keshta
کشتا
Also called: Khalfeh; Khorfeh
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Provincial
- Serving
- 70 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- rice flour 300 g
- wheat flour gluten 500 g
- squash 500 g
- sugar 80 g
- salt 8 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
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.
Combine the flour and dry ingredients; gradually add the listed liquid until a dough forms.
Knead until reasonably smooth and elastic.
Cover and rest the dough briefly.
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 is associated here with Gilan, a province whose cuisine is noted for rice, aromatic herbs, garlic, fish, and sour seasonings. Household versions vary across the province's towns and villages.
Nutrition
| Energy | 220 kcal |
|---|---|
| Protein | 5 g |
| Fat | 8 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: IR0309 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods