Eating breakfast or lunch next to the fire and the mother who is baking bread and using warm bread with sweet tea and local butter make the most beautiful moments of a life.
We need water, flour and salt to cook Tiri bread. The way to prepare this bread is not very easy. First, we add flour with flour (sieve), water and salt. It is made of zinc material. We pour water in several stages and stir until all the water is absorbed by the flours, and each time we put the dough aside and add water to the remaining flour again until the flours in the bowl are finished.
In the next step, we pour the heterogeneous dough into the basin and wet our hands with fatty oil or water and sit on the ground with two knees, lock the two fists together, and then bend down with closed fists and knead the dough. We grab (ichronim) and each time we lift one corner of the dough and transfer it to the middle of the basin so that it is well mixed and uniform. We continue to do this until our dough becomes soft and almost elastic (about 10 cm). and it does not stick to the edges of the pelvis. In the next step, we pour some flour on it and cover the pelvis with a disposable tablecloth for about half an hour.
At this time, we prepare the equipment for cooking and spreading the dough and make about ¼ of the dough into balls of the same size.
The created chin is placed on the cool and by moving the beam and hands on the chin beam, a 40 to 45 cm diameter bread is created and it is ready to be consumed by placing it on the bread pan.
These are the simple steps of baking bread for the people of Chaharmahal and Bakhtiari in Iran. The mothers of this country have learned the steps of baking bread from their mothers and have taught it to their daughters from generation to generation. From the age of 12 or less, they learn it from their mothers. In the past, when a girl got married, among her dowry, these two tools for baking bread, i.e., a stick and a cold one, were the main tools, and they were placed on top of all her tools.
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