Video by teefta_cuisine on Instagram
Nan‑e Tiri, a staple of Lorestan’s nomadic camps, is a remarkably thin flatbread shaped entirely by hand and baked in seconds over heated stones. Known as Tiri in the Luri language, it is made from nothing more than flour, water, and salt, yet its clean, sturdy texture allows it to remain enjoyable long after it cools. In many villages, women like Leila prepare large batches at a time, relying on practiced kneading to create a dough supple enough to stretch without tearing. Though central to daily life in these communities, this quiet, durable bread remains largely unfamiliar outside the region, a reflection of how deeply it is tied to local rhythms and traditions.
Ingredients (Makes 6–8 small breads):
• 2 cups flour (wheat flour, any type used for flatbreads)
• ¾–1 cup water, warm
• 1 tsp salt
• A little flour for dusting
• Hot stones, griddle, or a very hot dry pan (for home adaptation)
Method:
1. Make the dough
• Mix the flour and salt in a bowl.
• Add warm water gradually until a soft, workable dough forms.
• Knead for 5–7 minutes until smooth.
• Cover and rest for 20–30 minutes.
2. Shape the breads
• Divide the dough into small balls, roughly the size of a walnut.
• On a lightly floured surface, flatten each piece with your hands.
• Stretch it gently in all directions until it becomes very thin, almost translucent.
• Traditional Tiri is stretched by hand, not rolled.
3. Heat the cooking surface
• In nomadic camps, flat stones are heated directly over fire.
• At home, use a dry cast‑iron pan or inverted wok heated until very hot.
4. Bake the bread
• Lay the thin dough directly onto the hot surface.
• It will cook in seconds — small blisters form and the edges crisp.
• Flip once to finish the other side.
• Remove as soon as it’s lightly browned and dry.
5. Serve
• Eaten warm, often with butter, yogurt, or simple stews.
• In Lorestan’s nomadic camps, it’s made daily because it cooks fast and travels well.
