Fahad Inc. Dishes

    Wa-ga-fee ~ Iranian Leavened Bread

    Traditionally made by Iranian men who are known as kho-buss ga-ra-shee or kho-buss wa-ga-fee, this bread is cooked in a tan-noor (clay) oven. The dough is formed into balls, then slapped across both arms five or six times to stretch the bread out. Then it is slapped against the hot clay oven and brought out (with iron tongs ~ mon-gash), the minute it begins to brown.
    The bread is always wrapped in a newspaper, rushed home and eaten immediately.
    The delicious aroma of the bread cooking in the age-old clay oven away attracts many people, particularly youngsters who are eager to tear bits of the hot bread off as they run home with their purchases.

    6 cups whole-wheat flour
    6 cups all purpose flour
    2 tablespoons salt
    1 tablespoon bicarbonate soda
    1 tablespoon yeast
    water

    Put all of the ingredients in a bread maker (food processor) and add enough tepid tap water to make a thick bread dough. Let it mix for around 15-20 minutes. Put dough into a large bowl and cover for six hours. Form the dough into round balls and let them rest another 15-20 minues. Toll each ball out so that it is flat and cook in a Tan-noor (clay) oven.
    (5 cups of flour will make approximatley 15-20 breads ~ this recipe can be cut down to the required amount) To be eaten with fingers of right hand.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari


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    Maintained by: Fahad Al Mahmood