AI-generated image
Diram fitti
Sprouted wheat bread with butter
دیرم فِتی (diram fitti): Hunza sprouted-wheat bread torn and drenched in butter and apricot oil
PakistaniHigh in the Hunza valley, diram is flour ground from wheat that has been soaked, sprouted and sun-dried, and it gives this thick, round bread a gentle natural sweetness and a faintly malty smell. Diram fitti is cooked slowly in a covered pan, then broken into rough pieces while still hot and drowned in melted butter and a little apricot-kernel oil, so it turns rich, soft and fragrant; in Karimabad and Altit it is made for guests, for festivals such as Ginani at harvest time and to feed someone through a hard winter. It is eaten with the hands, often with salty Hunza tea. Pale, raw centres are the common fault, so cook it slowly with the lid on. Chef's tip: sprouted wheat flour is sold in health-food shops; use only food-grade culinary apricot-kernel oil, or swap in walnut oil or more butter.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the bread
- 9 oz wholewheat flour (atta)plus extra for dusting
- 3 ½ oz sprouted-wheat flour (diram)
- 1 /2 tsp salt
- 1 cup lukewarm waterapproximately
- 1 tsp vegetable oil
To finish
- 2 ⅛ oz butter
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Mix 9 oz wholewheat flour (atta), 3 ½ oz sprouted-wheat flour (diram) and 1 /2 tsp salt and add 1 cup lukewarm water gradually, kneading for about 6 minutes to a soft, smooth dough. Cover and rest for 15 minutes.
8 minStep 2: Divide into 2 and pat each piece into a round about 18 cm across and 1.5 cm thick.
2 minStep 3: Heat a heavy frying pan with a lid over a low-medium heat and wipe it with 1 tsp vegetable oil.
2 minStep 4: Cook one bread with the lid on for about 10–12 minutes until the underside is firm and browned in patches.
12 minStep 5: Flip, cover again and cook for 8–10 minutes more until it sounds hollow when tapped and a skewer pushed into the middle comes out dry; repeat with the second bread.
10 minStep 6: Melt 2 ⅛ oz butter with 2 tbsp culinary apricot-kernel oil or walnut oil in a small pan until foaming.
2 minStep 7: Tear the hot breads into rough pieces in a warm bowl, pour over the hot butter and oil, toss and eat at once.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 11 g
- Carbs
- 58 g
- Fat
- 22 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does diram fitti take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SalufPuffy flatbread
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
Israeli
ChipaCheese bread rings
In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.
Paraguayan
Akki rottiRice flour flatbread
Akki rotti is the breakfast of Bengaluru and the old Mysore country: rice flour mixed with grated vegetables, dill, coconut and green chilli, patted out thin by hand straight onto a cold pan, then cooked until speckled and crisp at the edges. Every home has its own mix; dill (sabbasige soppu) is the classic flavour, but cucumber, carrot or fenugreek all turn up. It is eaten hot off the pan with coconut chutney or a dab of ghee and spicy chutney powder, and it is naturally gluten-free. Chef's tip: work with two pans in turn, patting the next rotti onto a cooled pan while the first one cooks; patting onto a hot pan burns your fingers and gives an uneven rotti.
Indian