Kholfa or Keshta Bread:
2 tsp salt
4 tsp coriander seed
Kolba Bread, Panje-Kesh Bread, Lavash Bread:
All these kinds of these bread, Lavash, Bai Digi (Pot
bread) and KoulbaiZoghali (Charcoal bread) are baked using the same dough while
their baking processes are different. The differences come from various
additives such as rose water, cinnamon, and orange flower that can be added in
different amounts of your choice as well.
Lavash Bread or Grout:
1000 gr flour
4 tsp liquid dough
2 cup water
4 cup yogurt
4 cup honey
4 cup liquid butter
1 cup sugar
2 tsp cinnamon
2 cup orange flower
First, the flour should be added to the bowl and mixed
with other ingredients mentioned before. They should be kneaded gently and the
dough should be rested for a couple of hours. Then, the dough is divided into
three parts. One part of the dough will be flattened using a rolling pin and
put into underground tonir (clay oven) and that is how Lavash is made.
Bai Digi (Pan bread) is baked by adding turmeric and
cinnamon to the dough in a pan and then let it to be doubled in size. Then it
should be left to be baked gently on an oven.
KoulbaiZoghali(Charcoal bread) is made by putting the
flattened dough on the ashes and then a pan should be put on the dough with the
ashes over it to be baked from above and below.