Happy World Bread Day 2023! Zorra from Blog Kochtopf has invited to bake bread as usual. I celebrate this great day here and here with many other bloggers and prepared Nan-e Keshta – Skillet Pumpkin Flatbread. The skillet pumpkin flatbread doesn’t require any yeast or baking powder, which makes it just rise a little bit. This bread is a traditional street food from Gilan, in the north of Iran, by the Caspian Sea. The bread is called Nan-e Keshta (نان کِشتا) in Gilani and is also known as Nan-e Khorfe (نان خُرفه) or -Kholfe (خُلفه). In addition, I have a stuffed version of pumpkin flatbread for you today. The filling is with ground walnuts, powdered sugar, and cinnamon. So you get two dishes from one dough. This way, both team sweeties and team savory can enjoy the meal.

NAN-E KESHTA – SKILLET PUMPKIN FLATBREAD

Flatbreads are known worldwide and are the most common way to prepare bread to this day. My pumpkin flatbread is a lavash bread but with pumpkin puree in the dough. It’s simple to prepare, requires only a few ingredients, and is quick to make. Besides pumpkin puree, you need wheat flour type 550, rice flour, fenugreek seeds, and salt. The ground fenugreek seeds give this flatbread a very intense flavor and should not be skipped.

Some people add sugar or honey to the dough. I omitted the sugar, but if you want to prepare it with it, then I recommend 50 g. If you use honey, I also recommend 50g. The dough is kneaded in no time, but should rest in the fridge for at least 2 hours. Afterward, roll out the dough, bake it in a skillet, and enjoy. Due to the pumpkin puree, it has a slightly sweet taste and is often served for breakfast or as an afternoon snack, filled with hard-boiled chicken or duck eggs.

NAN-E KESHTA MIANPOR – STUFFED PUMPKIN FLATBREAD

Sometimes, the pumpkin flatbread is stuffed and folded straight away and then baked. Which is an excellent version for sweet tooths. It is called then Nana-e Keshta Mianpor or Keshta Gerdooi (نان کدو گیلانی). To make the filling, grind walnuts, cinnamon, powdered sugar and spread it on the pumpkin flatbread, roll it out, and then bake it in a skillet. Or you can do as I do and take one pumpkin flatbread, fill it with the filling, place another on top, and fold it around the edges, like this. It’s a little more rich and satisfying this way.

BAKING TRADITIONAL NAN-E KESHTA WITH GAMAJ

In Gilan, the traditional Nan-e Keshta – Skillet Pumpkin Flatbread is baked over fire and upside down on a clay pot (Gamaj – گمج). Since I have an induction stove, it doesn’t work on mine, so I prepared it easily in a skillet. It works out great! If you have a gas stove and a gamaj, then be sure to use them. Heat your gamaj and place the pumpkin flatbreads on top to bake.

ON THE WAY TO THE CASPIAN SEA IN AUTUMN

We prefer to drive the Chalus Road, one of the most famous roads to get from Tehran over the Elburz Mountains to the Caspian Sea. The gorgeous but also dangerous pass and mountain road winds its way through curvy roads with breathtaking views. Especially in autumn, when the leaves of the forests turn to intense colors, Chalus Road shows the most beautiful side of itself. I also love the smell of autumn, the fresh air, and the beautiful sunsets. A magnificent atmosphere!

BAZAAR-E MALAT AT THE CASPIAN SEA

I recommend a side trip to the mountain village Roostay-e Malat in the middle of the mountains. On the way to Malat, there is a traditional bazaar with specialties of Gilan. Be sure to stop here by the roadside and taste your way through the treats. Typical Shomali recipes are prepared over an open fire at this bazaar. Women in colorful traditional Gilani costumes bake the delicious Nan-e Keshta – pumpkin flatbread fresh right in front of your eyes. You can choose whether you want it filled with chicken or duck eggs. This bread also tastes good in the stuffed version with walnuts for the sweet tooth.

Take a seat at one of the tables and benches decorated with hand-woven benches and table mats made of palm leaves, and enjoy a hot Persian Tea from the fire. At this place, the locals sell homemade products such as jams, honey, almonds, rice, koloocheh, and pickles such as torshi liteh – pickled vegetables ترشی لیته and dalar or known as delal. Besides, they sell their exquisite handicrafts here, such as handmade gamaj, colorful baskets, and other handicrafts made of palm leaves (hasir).

TYPICAL SHOMALI RECIPES

The blog already has a lot of typical Shomali recipes, as I love the cuisine a lot. The recipes are as diverse as the landscape. Have a look for yourself.

Zeytoon Parvardeh – Marinierte Oliven nach persischer Art
Borani Esfenadj – Persian Spinach Yoghurt Dip
Baghali Gatogh – persische Dicke Bohnen mit Dill und Eier
Mirza Ghasemi – persischer rauchiger Auberginen-Dip
KUKU SABZI – Persian Herb Frittata
Ashe Reshteh – Nudelsuppe mit Kräutern
Vavishka – a quick persian skillet dish
Morgh-e Shekam por – Persisches gefülltes Brathuhn aus dem Ofen
Khoreshte Fesenjan – Lammschmorgericht in einer Granatapfel-Walnuss-Soße
Khoresht-e Gheymeh – Lammragout mit getrockneten Limetten und Spalterbsen
Koofteh Anar o Gerdoo– Hackbällchen in Granatapfel-Walnuss-Sauce کوفته انار و گردو
Tas Kabab-e Beh – Winterliches Roastbeef auf Wurzelgemüse und Quitten
Sholeh Zard – Persischer Safran Reispudding
Kaka Kadu – persische Kürbispancakes
Reshteh Khoshkar – Glutenfreie Süße Teigtaschen رشته خوشکار

PUMPKIN PUREE DIY

For this recipe, you need a pumpkin puree, which you can prepare yourself or buy ready-made*. I prepare it fresh, so I know what’s in it. Below, in the recipe, I explain how you can prepare pumpkin puree yourself. It is easy peasy!

FENUGREEK SEED FLAVOR AND USE

The fenugreek seeds have a unique taste. It tastes spicy and a little bitter. Fenugreek seeds add a pleasant taste to many Asian dishes. And also to Vinschgau bread or Schüttelbrot bread from South Tyrol. When baking fenugreek, it loses the bitter note and even tastes nutty. When you grind the seeds, an intense, spicy scent develops, which reminds you of garden lovage or maple syrup. The ingredients have a lot of positive effects on the body.

FENUGREEK HEALTH BENEFITS

Fenugreek has in Teb-e Sonati, a Persian traditional medicine, warm and dry properties and contains lots of vitamins and minerals. To vitamins, for example, B1, B2, B6, vitamin C, biotin, and folic acid. It is also rich in minerals such as sulfur, copper, potassium, phosphorus, and many others. In terms of secondary plant compounds, fenugreek contains mainly flavonoids, such as quercetin, as well as saponins and sapogenins from the group of triterpenes. Fenugreek is one of the hormonal plants that increase the level of testosterone and build muscles. In addition, it stimulates the flow of milk in breastfeeding mothers and is also used for the induction of childbirth. Diabetic patients also benefit from its blood sugar-lowering properties. Fenugreek aids digestion and helps with gastrointestinal problems. It also has a liver-protective effect, lowers cholesterol, and improves liver values.

Please note: Sensitive people may react with gastrointestinal distress. Since it has appetite-reducing properties, anorexic people should not consume fenugreek. Because of its properties similar to hormones, pregnant women should avoid fenugreek during the first few months. Also, diabetic persons should not combine it with their medications, as it can lower their blood sugar too much.

INGREDIENTS PUMPKIN PUREE

1 nutmeg pumpkin

120 ml water

INGREDIENTS PUMPKIN FLATBREAD

250 g pumpkin puree*

125 g rice flour*

2 tbsp fenugreek seeds*, ground

1 tsp salt

250 g wheat flour type 550*

INGREDIENTS STUFFING for 2 pieces

25 g walnuts*

25 g icing sugar*

1 tsp cinnamon*

PREPARATION PUMPKIN PUREE

Cut nutmeg pumpkin in half, remove the seeds, (don’t throw them away make this or this recipe) and divide again. Boil with water for about 20- 25 minutes until the pumpkin is soft. Separate the pumpkin from the peel and puree. Set aside.

PREPARATION PUMPKIN FLATBREAD

Mix pumpkin puree with rice flour, ground fenugreek seeds, and salt. Add the wheat flour gradually until the dough no longer sticks to your fingers. I even used a little less than 250 g of flour. Knead the dough to a homogeneous paste. The dough is very sticky at first but should not stick after kneading. If the dough is still too sticky, add a little flour, if it is too firm, add a little water. Do not use more flour than indicated in the recipe for the bread will dry out during baking. Cover and refrigerate for at least 2 hours.
Cut into eight small pieces and form small balls. First, press the balls using your hands to spread them apart and then roll them out with a rolling pin. Slowly bake the Flatbread at medium temperature in a pan without oil. As soon as one side bubbles, turn and bake the other side. After baking, cover with a kitchen towel to prevent them from drying out and becoming hard.

The pumpkin flatbread tastes best when still warm and straight from the skillet.

PREPARATION STUFFING

Finely grind all ingredients in a food processor.

PREPARATION STUFFED PUMPKIN FLATBREAD

After you have rolled out and spread the flatbreads, stuff them with the filling and cover with another loaf. Either press the sides firmly or, as I did with kolompeh, twist the sides in firmly and bake in the pan on both sides.

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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