Watch the full video in the link below:
[ Ссылка ]

This pastry is traditionally served during annual events and weddings in our region. Locals refer to it as "Khaneh-bar," which means this pastry is typically found in a house or is always available.
Although it is simple and inexpensive to bake, it is delicious and memorable, and since it is cooked over firewood, it has a very light smoky flavor.
In the past, the pastry was baked using firewood. It was baked from the top and bottom with charcoal, a cooking process that, like tandoori baking, heats both sides of the pastry, and it was a novel technique employed by peasant women. Using solid oil improves the durability of this pastry, allowing it to last for weeks if kept in a cool place.


🔵Ingredients for about 3.5 kg:
3 and ½ Cups of Sugar Powder (250 gr)
4 Cups of Semi-Solid Ghee (1000 gr)
10 Cups of Pastry Flour (1,700 gr)
2 Cups Chickpea Flour (Gram Flour) (240 gr)
2 Eggs and 2 Yolks
4 Teaspoons Baking Powder

🔵Ingredients for Decoration:
1 Yolk
2 Teaspoons Honey or Golden Syrup
2 Teaspoons Water
½ Teaspoon Turmeric Powder

свернуть