By Elaheh Mirafzali

In this episode of #FarhangFlavor by Farhang Foundation, they travel back to the desert city of Yazd to visit Chef Elaheh Mirafzali of Instagram @NoonONamak.Kitchen. Chef Mirafzali is passionate about preserving and sharing the culinary delights of Yazd, and today she shares the famous and ancient recipe for one of Yazd’s most prized delights, the Yazdi Cracker Bread.


Yazdi Cracker Bread Recipe


  • 3 cups Wheat Flour
  • 1 tbsp yeast
  • Lukewarm water as needed
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tbsp Bread Crumbs (including black seeds, sesame and safflower)


To make this cracker bread, mix the yeast with a glass of lukewarm water, half a teaspoon of salt and a teaspoon of sugar in a bowl, and set it aside.

Place the bowl in a dark place like a cabinet and let the dough puff.

Mix the dough with wheat flour, turmeric, and salt and pour enough water to get a soft dough that is also sticky. The dough should not become too hard or remain too soft.

Cover and let the dough knead for two hours under a paper towel or blanket.

After the dough has risen, knead it for 15 minutes.

Then divide it into loafs of desired size and sprinkle flour on the bottom and top of the dough. Cover with a cloth.

After 15 minutes, spread the dough and sprinkle bread crumbs on top.

To make cracker bread in the wood-burning oven, we first stick the dough to the side of the oven, then remove the fire from the bottom.

Place a metal tray on the base of the oven, remove the baked breads from the side, and place on top of the metal tray.

Cover the oven with a lid and wait about 12 hours for the Yazdi cracker bread to bake slowly.

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