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.
6 cups whole-wheat flour
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.
From the book "The Complete United Arab Emirates Cookbook"
Copyright © 1997 by Fahad Inc.
Maintained by: Fahad Al Mahmood