Persian
VeganNan-e tiri
Paper-thin rolled bread
نان تیری · Paper-thin Lori and Bakhtiari bread rolled with a stick and baked on a saj
In the Zagros mountains of Lorestan and among the Bakhtiari nomads, women roll out nan-e tiri with a long, thin rod (the tir) until the dough is almost see-through, then flip it onto a domed iron saj over a wood fire. It cooks in seconds and is stacked high, and because it dries so thin it keeps for weeks and is softened with a sprinkle of water before eating. It needs only flour, water and salt. The usual mistake is resting the dough too little; it fights back and shrinks when rolled. Chef's tip: wind the dough around a long thin rolling pin as you roll and unroll it, as the Lori bakers do; it stretches the dough evenly without tearing.
- Prep
- 60 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 170 kcal
Ingredients
- 14 oz plain flour or chapati flourplus extra for rolling
- 1 tsp salt
- 1 cup warm water
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Method
0/5 doneStep 1: Mix the 14 oz plain flour or chapati flour and 1 tsp salt, add the 1 cup warm water and knead for 8–10 minutes into a smooth, firm but pliable dough. Cover and rest for at least 40 minutes.
50 minStep 2: Divide into 10 balls the size of a small egg. Heat a saj, or a large wok turned upside down, over a medium-high heat for 5 minutes.
5 minStep 3: Roll a ball into a 15 cm round, then wrap it around a long thin rolling pin and roll it back and forth, unrolling and turning it, until it is 35–40 cm across and so thin you can see your hand through it.
3 minStep 4: Drape the sheet over the hot saj. Cook for 20–30 seconds, until it is dry, bubbly and spotted, flip with your fingers or a spatula and cook 15 seconds more. It should stay pale with small brown freckles; if it browns all over, lower the heat.
1 minStep 5: Stack the breads on a cloth and repeat. Eat fresh, or let them dry completely and store in a bag; sprinkle with water and wrap in a cloth for 5 minutes to soften before serving.
20 min
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 5 g
- Carbs
- 36 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nan-e tiri take?
- About 90 minutes in total: 60 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
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