• Food and food production
  • 2024/01/06
  • ارسال شده توسط ماندانا جهانشیری
  • 21 بازدید
  • Keshta bread (also called Khorfeh or kholfeh) is a delicious traditional bread that has been baked in the east of Gilan province since ancient times. This local bread is prepared in each village with a different recipe. Some pour pumpkin pulp into it while others bake it without pumpkin. Some of the ingredients for this traditional bread are based on taste preferences while some remain constant. Using sourdough in Keshta bread is optional and can be added as desired. Stay with us below to learn step-by-step how to make this tasty and nutritious bread together.

    Keshta Bread Recipe

    This traditional bread has an extremely wonderful aroma and taste, which is why many people are interested in it. The unique and amazing aroma of keshta bread is due to the presence of Khorfeh (purslane seeds) in it.

    Ingredients for Baking Kashata Bread

    Required AmountIngredients
    1 cupRice flour
    2 cupsWheat flour
    1 cupPumpkin pulp
    2 tablespoonsPurslane seed powder
    1 tablespoonSalt
    As neededWater
    Half cupSugar
    Half cupVegetable oil
    2 tablespoonsSour yogurt
    Half teaspoonInstant yeast


    How to Make Keshta Bread

    Step 1:


    Yeast for Baking and Types of beer yeast are essential components in the culinary and brewing industries, respectively. Yeast for Baking is a critical ingredient in bread-making, allowing dough to rise and develop its characteristic texture and flavor. On the other hand, Types of beer yeast play a pivotal role in brewing, where different strains contribute to the vast array of beer flavors and aromas, influencing the final product’s taste and quality. Both Yeast for Baking and Types of beer yeast showcase the versatile and indispensable nature of yeast in culinary arts and beverage production.

    Step 2:

    At this stage add the rest of the ingredients including instant sourdough powder, salt, yogurt, oil, purslane seeds, and rice flour to the pumpkin-sugar mixture.

    Step 3:

    Gradually add wheat flour to the ingredients and knead gently until a homogeneous dough with a delicate texture is obtained. (Continue kneading the dough until it does not stick to your hands).

    Step 4:

    Take a container and grease it completely inside. Put the dough in the container and cover it with plastic wrap. Allow the dough to rest for 1 hour to proof properly.

    Step 5:

    Flour your work surface. Remove the dough from the container and knead it again a little. Divide the dough into equal pieces and let them rest for 15 minutes.

    Step 6:

    Use a rolling pin to flatten the dough pieces. It should be noted that for the dough not to lose its air, move the rolling pin in only one direction. The presence of yeast in the ingredients of this bread makes it have a soft and homogeneous texture.

    Step 7:

    In Gilan, gomj is used to bake Keshta bread but if you do not have this traditional pot at home, you can use a non-stick pan. Place the pan on the flame and wait for the pan to heat up well.

    Step 8:

    Flatten the dough in the pan and when bubbles form on the dough, flip it over so that the other side of the bread is cooked as well. This easily allows you to prepare nutritious traditional bread at home.

    Why Does Keshta Bread Dry Out?

    When you want to cook the pumpkin, pour a little water into the pot. If you pour too much water, the pumpkin becomes watery and loose, and to solve this problem, you have to add more flour. Adding more flour and disrupting the exact amount of ingredients causes the keshta bread to dry out.

    Key Points for Baking Keshta Bread

    • How sweet this bread is depends on taste and you can add up to 1 cup of sugar according to your taste;
    • Never omit the purslane seed powder because the whole aroma and taste of this bread depends on the khorfeh powder;
    • Be sure to cook and puree the pumpkin completely, and refrain from adding it raw to the ingredients;
    • The thinner the dough of this bread, the better the final result.


    It is interesting to know that in Gilan province keshta bread is eaten with boiled eggs for breakfast and evening meals. We hope in this article we have been able to explain the simplest way to prepare Gilani khorfeh or keshta bread for you. It is time to get to work and prepare this nutritious bread. Don’t forget to share your experience of baking keshta bread with us.

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