Shirmal Bread

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.

Method

1. Knead the dough, cover it, and let it rest/proof for about 1 hour.

2. Combine the flour and dry ingredients; gradually add the listed liquid until a dough forms.

3. Knead until reasonably smooth and elastic.

4. Divide and shape the dough to the traditional thickness and form.

5. Cook on a hot saj or griddle, turning as needed.

6. 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

Diet

• Vegetarian
• No walnut, almond or pistachio — Depends on the version

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: IR0292 · Evidence: B (Officially supported)

Open the source page https://visitiran.ir/fa/type/persian-foods