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Hunza Flour tortilla, Khamali

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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.

Gure 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.

Maikaie Fiti:
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:

Servings (6)   Flatbread Cooking procedure

Ingredients:
Wheat Flour     3 Cups
Water                 250ml
Salt                     1tsp.

 Directions:

  • 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.

Serving:

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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12 Comments to Hunza Flour tortilla, Khamali

  1. […] a bowl add Hunza flatbread bite size pieces and pour the soup over it. Eat it with a spoon or with your fingers. The best and […]

  2. […] To a bowl add 2 cups of wheat flour and a pinch of salt. Knead the mixture with cold water to make a soft dough and then divide the dough to equal parts and roll with a rolling pin to form circular sheets ( check the video on making Hunza Flatbread). […]

  3. […] a bowl add Hunza flatbread bite size pieces and pour the soup over it. Eat it with a spoon or with your fingers. The best and […]

  4. […] To a bowl add 2 cups of wheat flour and a pinch of salt. Knead the mixture with cold water to make a soft dough and then divide the dough to equal parts and roll with a rolling pin to form circular sheets ( check the video on making Hunza Flatbread). […]

  5. […] and same goes in this dish. Wheat flour seasoned with salt is kneaded with water and thin circular flatbread (chapattis/roti) are […]

  6. […] this deliciously yummy dish with Hunza flatbread (Khamali) or traditional a sourdough flatbread called […]

  7. […] It has many variations, for Instance, the bread can be replaced with the famous Hunza bread or Hunza Flatbread, Khamali.  It is usually served in breakfast with salty tea. The walnut oil can be replaced with freshly […]

  8. […] flour locally called Hani’e Butting. It is a common meal in winters usually served with the traditional flatbread. The word Hani refers to the Apricot seed and chamik refers to the semi liquid form of the dish, […]

  9. Lovely just what I was searching for.Thanks to the author for taking his time on this one.

  10. […] we make. The Four Traditional Hunza Breakfast Breads includes, Hunza Bread, Giyaling, Sheshar, Khamali and Makai […]

  11. […] serve it when it is still hot with Khamali and a glass of cold lassi goes best with […]

  12. […] Khamali is the staple of Hunza Cuisine and hence they eat and want to eat it with every dish, they eat them with rice too. Yeah, with rice 😊. People of Hunza love Khamali so much that they tried to use it in soups with some modifications and came up with the Hunza homemade noodles locally known as Laqsha. This is only my guess and opinion and the story can be a bit different. […]

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