Bread
Nan Mosht
نان مشت
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
- Provincial
- Serving
- 80 g
Cooking time is not documented in the source, so it is not shown.
Method
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 the dough, add the filling, and shape the pieces.
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
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 with Fars, including Shiraz and surrounding pastoral traditions, where rice, aromatic herbs, fruit, meat, and sweet-sour flavors are prominent.
Nutrition
| Energy | 265 kcal |
|---|---|
| Protein | 5 g |
| Fat | 7 g |
| Carbohydrate | 45 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: IR0342 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods