The art of baking traditional bread with local wholemeal flour by Iranian nomadic women is one of the valuable cultural heritages of this land. In this cooking method, the bread dough is rested for at least twenty-four hours to complete the fermentation process.
This whole grain bread is very nutritious and healthy and is usually served with butter or animal oil. In addition to its high nutritional value, this traditional food is a symbol of the lifestyle and rich culture of Iranian nomads. Preservation and revival of this art of baking bread is an important step in preserving the valuable cultural heritage of these people.
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