Hunza Flour tortilla, Khamali
Hunza Flour tortilla, Khamali is a staple of Hunza cuisine. It is a basic recipe for everyone learning Hunza traditional cooking. Although there are a variety of flatbread traditional dishes but the thin flatbread is the basic one and made at least 3 times a day.
Hunza Flour tortilla or Khamali has further varieties named as Bagoundo, Maltaschy Giyaling, Baru’e Giyaling, Khalounchy Giyaling, and Bischy Giyaling. It is further used to make supplementary dishes using other ingredients including Chamuriki (crumbles mixed with local butter), Burus shapik/xapik, and mulida etc. All these types of bread are baked on stove top, usually with firewood.
Similarly, there are other types of bread which are baked in earthenware pots in hot ashes that includes famous Hunza bread, locally known as fiti/phiti and Chapshuro (Thick bread stuffed with meat) . It is pronounced as English word “fit” and the alphabet “E” together. This bread has further two types – Gure fiti and makaie fiti.
The Flour used for this particular type of bread is wheat flour. It is baked in earthenware pots in hot ashes and usually served cold with hot tea.
This bread is made with pure cornmeal and is bake in earthenware pots in hot ashes. It tastes best when served hot but cold form of the fiti is usually consumed with tea in the breakfast, mid-day and in the evening.
Hunza Flour tortilla, Khamali Recipe:
Wheat Flour 3 Cups
- Add three cups of wheat flour in a bowl and add a teaspoon of salt to it.
- Mix both dry ingredients add water gradually.
- Knead it to a soft dough.
- Take small portion of dough.
- Flatten the dough to make a thin circular flatbread.
- Shift and bake the flatbread on the stove
- Keep an eye on the bread to avoid burning while it is still being backed.
- Repeat the process for the number of flatbread you need.
- You can store the dough in an airtight box in the refrigerator but remember take out 5 minutes earlier before using it.
The tortilla called Khamali in Hunza cuisine is consumed with almost every dish including rice. It goes well with soups and curries of all types. It is also made for the breakfast and served with tea as part of traditional breakfast. Furthermore, on special occasions/rituals this bread is made in hundreds in number to serve the masses. For instance, on weddings it is presented with traditional dish called Sharbat and yet another dish named Harisa to the guests.
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