SAEDNEWS: Ghatlameh is a type of rich, buttery bread that is incredibly soft and delicate. You can easily make it at home to serve during Ramadan iftar.
According to SAEDNEWS, Bread is one of the oldest foods that humans have prepared throughout history. It is also considered a staple and essential food around the world. Making bread typically involves ingredients such as salt, yeast, oil, water, and sometimes special spices. Baking methods and styles vary across different regions globally. Wheat flour is most commonly used because its high gluten content creates a light, spongy, and crispy texture.
In Iran, traditional breads like Lavash, Barbari, Sangak, and Taftoon are commonly baked, whereas in many other countries, breads like sliced toast are more typical.
One special Iranian bread is Qatlameh, a soft, oily, fried bread that is often served at Iftar tables or for breakfast. If you want to make this delicious bread at home with an easy method, here’s a step-by-step guide.
Milk: 500 g
Wheat flour: 400–450 g
Eggs: 3
Sugar: 1 tablespoon
Dry yeast: 1½ tablespoons
Salt: a pinch
Oil for frying: as needed
Step 1: Start by warming the milk on the stove until it is comfortably warm to touch, not hot enough to burn your hand. Add sugar and salt and mix well. Dissolve the dry yeast with a little warm water and one teaspoon of sugar, then let it sit for 10 minutes until it becomes frothy.
Step 2: Pour the warm milk into a mixing bowl and add the activated yeast. Gradually sift in the flour and stir with a hand whisk until smooth. Do not add all the flour at once. The dough should be soft but not too runny, and not too stiff either. Cover the bowl and let it rest for 20 minutes at room temperature until the volume doubles.
Step 3: After resting, whisk the eggs for one minute until smooth, then incorporate them into the dough and knead by hand until fully combined. The dough should have a soft but manageable consistency.
Step 4: Heat enough oil in a deep pan over medium heat. Scoop a heaping tablespoon of dough and carefully drop it into the hot oil. Use the tip of a clean spoon to create shallow grooves on the surface and drizzle a little oil over them so the center cooks thoroughly. Your Qatlameh is now ready to serve.
Yeast: Dry yeast is a type of fermenting agent used in breads, pastries, and pizza. It produces carbon dioxide and organic compounds that increase the dough volume, enhance flavor and aroma, and create a light, airy texture. Store dry yeast in a cool place and keep it in the freezer after opening. It loses potency after a few months, so buy according to your needs.
Nutritional Note: Using yeast helps produce an enzyme called phytase, which breaks down phytic acid and improves mineral absorption. Replacing yeast with baking soda changes the dough’s pH, preventing microorganisms from acting and reducing mineral absorption. Baking soda in bread can interfere with iron uptake and may contribute to anemia, osteoporosis, digestive issues, heart problems, and increased stomach acid. Therefore, never substitute yeast with baking soda.
Activating yeast: Dissolve 1 teaspoon of dry yeast with 1 teaspoon of sugar in 1 cup of warm water. Use a ceramic or plastic bowl and a wooden or plastic spoon. Let it sit undisturbed for 10–15 minutes. When the mixture becomes frothy, the yeast is activated. A sign that dough has risen properly is that pressing a finger leaves an indentation. If it doesn’t rise, the bread will be dense.
Flour types: Suitable flours include wheat, whole wheat, white, corn, barley, and millet. Flour quality varies, so the amount required may be slightly more or less than specified in the recipe. Add flour gradually, checking the dough’s consistency. Stop adding if the dough is firm, or add a little more if it is still sticky. Always start with the recommended amount but adjust according to flour quality.
