Bread
Qazvini Fatir
فطیر قزوینی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 30 min (Estimated)
- Plan ahead
- 30 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. Rest dough before shaping (recipe-dependent)
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.
Cover the dough and let it rest for about 30 minutes before shaping.
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 Qazvin's food traditions, noted for elaborate festive dishes, refined sweets, and a strong culture of formal hospitality.
Nutrition
| Energy | 240 kcal |
|---|---|
| Protein | 6 g |
| Fat | 7 g |
| Carbohydrate | 38 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0303 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/Traditional-Breads-in-Qazvin