khwarak skhak

[Toramana]

[Toramana]

[Toramana]

[faye]

what flour would that last bread be made from. it is yellow.

[Toramana]

what flour would that last bread be made from. it is yellow.

It is maiz four faye or rice flour ---But more likely, it is maiz flour---

Do you see in the "thanur/oven" where wheat bread are being backed ---reminds me my late mother ---She used to do so as well---emotional attachment to this--

[Friend]

wooow gulab jaaman my favorite sweet after perra.
woooww da tanoor dodai, da jwaro dodai ao saag. der khwand ye oko kho dalta nishta

[faye]

i thought it might be maize. i use cornmeal for some recipes but i didn't know of it being used as flour in pakistani or indian cooking.
i remember well, the deep oven, like that, at the bakery in iran and their tasty fresh breads, which were longer in shape. i was fascinated with such an amazing way to bake bread.

[Friend]

i thought it might be maize. i use cornmeal for some recipes but i didn't know of it being used as flour in pakistani or indian cooking.
i remember well, the deep oven, like that, at the bakery in iran and their tasty fresh breads, which were longer in shape. i was fascinated with such an amazing way to bake bread.

It is very liked in our areas, especially our elders like it very much. We cultivate it in our fields, then reap the crop, dry it then take to the mills and then We bake it at our home daily for our elders, we youngsters also eat it.

[faye]

i make wheat flour chapatis on a regular basis, though they are never as good as the ones i had in india. unfortunately.

[Friend]

yeah that needs a little guidance and practice...

[faye]

an indian friend, in india, was able to make chapatis and parathas, filled with potato or other ingredients, totally, by hand. no using a rolling pin. it was very clever, but as you say, takes a lot of practice.

[Breshna]

i thought it might be maize. i use cornmeal for some recipes but i didn't know of it being used as flour in pakistani or indian cooking.
i remember well, the deep oven, like that, at the bakery in iran and their tasty fresh breads, which were longer in shape. i was fascinated with such an amazing way to bake bread.

Faye its not easy to..make.

It might crumble the first time you make...it.

Talking from...experience.



Pour the maize...flower.

Add water...slowly.

Add a tiny bit of...salt.


Roll it out about...10 cm.

Then you don't...tap

it from hand to...hand.

You have to move it around with...both

hands like a wheel until...its

the size you want...it.

[Pisho]

uffff i love these

[Naveed Safi]

alaaaa tanoor, did you know guys that it is called the same as tanoor in arabic, what a coincidence?

[afghan]

corn bread from uzbekistan