Typical Hunza Bread is made fresh each day from stone ground grains,
primarily, wheat, barley, buckwheat and millet.
(Note nice stamped designs in several of the loaves)
These delicious flat unleavened breads are an important part
of a nutritious diet of grains, fruits, dried fruits, and veggies.
They drink substantial amounts of "Glacial Milk" which is milky colored
water fresh melted from base of glaciers, rich in rock flour and minerals.
A Typical Hunza Chapatti Bread Recipe Is Kamali:
2 cups of stone ground whole wheat flour, or mix of flours
1/2 teaspoon vegetable salt or iodized sea salt
(Although they have rich mineral diet,
iodine is rare away from marine locations and fish.)
1/4 to 1 cup glacier milk
Blend flour and salts together. Stir in just enough water to make a very stiff
dough. Knead dough on a lightly floured surface until smooth and elastic.
Cover with a wet cloth, set aside for 30 minutes. Break dough into one inch balls.
Roll into very thin rounds, about 8 inches in diameter. Bake for 10 minutes on a hot
lightly greased griddle over a low heat. Turn often. Makes 20 Chapattis.
A typical Hunza Millet Bread Recipe:
1 cup Millet flour
1 cup grated carrots
1 tablespoon honey
1 tablespoon vegetable salt/iodized salt
2 tablespoons vegetable oil
Combine in Bowl: Flour carrots oil honey and salt. Mix well, then stir 3/4 cup
of boiling hot water into the mixture. Beat the egg yolks well adding 2 tbs. of
cold water, continue to beat and then add to the mixture. Fold in stiffly beated
eggs and bake in a hot oiled pan at 350oF for about 40 minutes.
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Global Bread Recipe Index
Jans Great Sour Dough Bread Recipies