Bread
Nan Ordak
نان اردک
Also called: Egerdak
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
- 70 g
Cooking time is not documented in the source, so it is not shown.
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.
Fry until golden on both sides, then drain excess oil.
Cool on a clean cloth or rack and serve fresh.
Cook's notes
Keep the frying oil at a steady medium temperature; cool oil makes the bread greasy, while overly hot oil darkens the outside before the center cooks. Drain on a rack after frying.
Background
This item belongs to Zanjan's food culture, reflecting the region's Azerbaijani traditions, pastoral life, legumes, ash dishes, and hearty savory foods.
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: IR0307 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods