Bread
Nan Gerdeh
نان گرده
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- 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.
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 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: IR0294 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods