Phitti: A traditional bread
If we were to go back 100 years and observe life in Hunza, we would find it mired in poverty. People led very humble lives, and their diet was a reflection of the times. However, even today, we can witness the consumption of traditional Hunza foods, such as the wheat bread known as “Phitti.” This bread has been consumed for almost 2000 years and remains a staple in every household’s breakfast. What is even more fascinating is that each household bakes Phitti in a distinct way, making it a unique experience.
Phitti is primarily made of buckwheat flour, which is rich in many essential nutrients. In the past, as people engaged heavily in farming and raising cattle, Phitti was the ideal diet to fuel them for hours. Nowadays, it is typically consumed with desi maltash (butter) and chai (tea). Namkeen chai or salted tea is preferred over the sugary variety in Hunza.
Phitti comes in many varieties, and I believe it is baked all over Gilgit-Baltistan, not just in Hunza but also in Chitral. Makai Phitti, made of cornflour, is my personal favorite. It has a rough texture and a pale golden brown color on the outside, with a rich taste. When baked, the outer layer is cracked and fragile, which sets it apart from wheat Phitti, which is entirely different in all aspects.
Sheero is another type of Phitti that is effortless to bake. It only requires flour and water and can be quickly made either in the oven or on the stove. Lastly, wheat Phitti is the one I have grown fond of. I never used to eat Phitti until last year. During my recent visit to the North, I fell in love with chai and Phitti because that’s what everyone has for breakfast every day. Therefore, I had to go with the local diet and consume Phitti and chai. I have become so obsessed that nothing else fuels me up as much as this combination. However, baking phitti is easy, but I am a lazy cook.
Moving on, wheat bread is made the same way as Sheero, but we add eggs, milk, and yeast to make it a bit fluffy and bulky. Another tip is to leave it covered for about half an hour until the dough has risen, and after that, you can bake it in an oven or use the traditional method followed in Hunza. You can bake it in a Bukhari, which contains ashes and coils. You put the dough into a metal vessel called “Khamishdon or Khumushun.”
Khumushun was believed to be used by the Burusho people who have lived in the Hunza valley for over 2000 years. It is used for cooking and serving food. It is a non-reactive metal vessel made of brass and copper, known for its durability and ability to retain heat. It is still found and used in many homes today.
After placing the dough in the vessel, you place it carefully among the ashes and let it sit for around an hour in the Bukhari. This traditional method is usually used during winters. I saw this for the first time when my aunt was baking a cake in Khamishdon. I thought it wouldn’t work out, but after an hour, we had a freshly baked cake in front of us, and it was delicious.
The texture of wheat Phitti is very rough but soft on the inside. I prefer the crispy side of it more than the soft, which we call “es” or heart in Burushaski. My mom would often scold me for eating the crispy part and not the es. “Phitti” is baked differently in each household. I tried gathering a few pictures to compare, and here is what I found.
This one element of culture varies greatly from house to house. I can’t imagine how it would have been a hundred years ago. If you ever visit Hunza, make sure to try the combination of “phitti” and “namkeen chai.”
Read more about the traditions, culture of Hunza, and poetry stayed tuned me. to connect with me catch me on Twitter @lostsoup101 or Instagram @_tales_of_thelost. bringing you indigenous stories straight from the mighty mountains of the north! along with my passion for writing, I love taking pictures too.
source of pictures : 1.1 fig google and the rest are personal.
