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Ghandi Bread (Ghandi loaf): recipe illustration
Breakfast

Ghandi Bread (Ghandi loaf)

Small round bread with a thin crust and tender crumb, flavoured with cardamom and saffron, often served with tea. It recalls the neighbourhood bakery loaves of Iran and is happily eaten as an afternoon snack.

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Ingredients

Ingredients

Dorure

Spices & seasoning

Optional extras

On the side

Nutrition facts

404 kcal per serving

Protein
13.6 g
Carbohydrates
53.5 g
of which sugars
3.8 g
Fat
14 g
Fiber
2.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Infuse the saffron in the lukewarm milk for 10 minutes.
  2. Mix the flour, yeast, sugar, salt and cardamom in a large bowl.
  3. Add the saffron milk, the egg and the softened butter, then knead for 10 minutes until elastic.
  4. Let it rise for 1 hour, covered, until doubled in size.
  5. Knock back the dough, shape 4 small smooth balls and place them on a tray lined with baking paper.
  6. Let them rise again for 30 minutes, then brush with the egg yolk and milk mixture.
  7. Sprinkle with pistachios if using and bake at 180 °C for 18 to 20 minutes, until a nice golden colour.
  8. Cool on a wire rack before eating.

Variations and tips

Dried fruit version. Add 40 g of raisins when kneading.

Using what you can find here. Saffron is sold at oriental grocers; without it, use a pinch of turmeric for colour.

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Original Ecomely recipe.