Bread
Komaj Hamedan
کماج همدان
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Plan ahead
- 60 min
- 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.
Plan ahead. Dough resting/proofing
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.
Knead the dough, cover it, and let it rest/proof for about 1 hour.
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.
Bake in a hot tandoor or oven until cooked and lightly browned.
Cool on a clean cloth or rack and serve fresh.
Cook's notes
Avoid adding unnecessary extra flour while shaping because a dry dough produces a tougher bread. Bake until the center is cooked without letting the crust become excessively dry.
Background
This item is associated with Hamedan and the colder central Zagros, where legumes, grains, dried fruit, dairy, and hearty dishes are important.
Nutrition
| Energy | 240 kcal |
|---|---|
| Protein | 6 g |
| Fat | 7 g |
| Carbohydrate | 38 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: IR0346 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods