Bread
Tochari Bread
نان توچری
Also called: Bakhtiari Barko
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 8 pieces (Estimated)
- Kind
- Bread
- Where it is eaten
- Provincial
- Serving
- 65 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
- water 500 mL
- salt 8 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
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.
Mix the flour and dry ingredients.
Add liquid gradually and knead.
Rest and shape the dough.
Cook using the registered traditional method (saj, tandoor, griddle, or oven).
Cool on a rack or clean cloth.
Cook's notes
Add water gradually because flour absorption varies; fully preheat the baking surface so the bread cooks before drying out.
Background
This item is associated with Bakhtiari culture and Zagros mountain life, where pastoralism, grains, dairy, mountain herbs, and local breads are important.
Nutrition
| Energy | 195 kcal |
|---|---|
| Protein | 6 g |
| Fat | 4 g |
| Carbohydrate | 34 g |
Where this comes from
External documentation supports the record, but it is not a dish-specific official primary culinary source in this grading system.
Record: IR0570 · Evidence: C (Partly supported)
Open the source page https://www.irna.ir/news/84273650/%D8%AC%D9%86%D8%A8%D9%87-%D9%87%D8%A7%DB%8C-%D8%A7%D8%B3%D8%AA%D8%A7%D9%86%D8%AF%D8%A7%D8%B1%D8%AF%D8%B3%D8%A7%D8%B2%DB%8C-%D9%88-%D8%A8%D8%A7%D8%B2%D8%A2%D9%81%D8%B1%DB%8C%D9%86%DB%8C-%D8%BA%D8%B0%D8%A7%D9%87%D8%A7%DB%8C-%D8%B3%D9%86%D8%AA%DB%8C-%DA%86%D9%87%D8%A7%D8%B1%D9%85%D8%AD%D8%A7%D9%84-%D9%88-%D8%A8%D8%AE%D8%AA%DB%8C%D8%A7%D8%B1%DB%8C