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Loading...A traditional flatbread from Afghanistan's highland provinces, Teshtak is rolled paper-thin and pan-fried in oil until crisp and golden with characteristic dark spots. Served alongside hot green tea or torn into pieces to scoop up stews and kebabs, this rustic bread is a daily staple across Bamyan and Daikundi. The result is a delicate, crackling bread that shatters cleanly when you break it.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings4
Yield4 flatbreads
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 15 gFat
- 2 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 0 gSugar
- 6 gProtein
- 590 mgSodium
- 85 mgPotassium
- 20 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the dough
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 1 tablespoon neutral oil
- 3/4 cup (180 ml) warm water, as needed
For pan-frying
- 1/2 cup (120 ml) neutral vegetable oil, more as needed
Directions
- In a large mixing bowl, whisk together the flour and salt. Add the tablespoon of oil and rub it into the flour with your fingertips until the mixture looks like coarse crumbs.
- Pour in about 2/3 cup of the warm water and mix with a wooden spoon, adding the remaining water a tablespoon at a time, until a soft, pliable dough forms that is not sticky.
- Turn the dough onto a clean surface and knead for 8 to 10 minutes until very smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover with a damp cloth, and rest for 20 minutes.
- Divide the rested dough into 4 equal balls. Working with one at a time, roll on a lightly floured surface into a very thin round about 10 inches (25 cm) across, almost translucent when held to the light.
- Heat about 2 tablespoons of oil in an 8-inch skillet over medium heat until shimmering. Carefully lay one rolled dough round into the pan and cook for 1 to 2 minutes, pressing gently with a spatula, until the underside is golden with dark brown speckles.
- Flip the bread and cook the second side for 1 to 2 minutes more, continuing to press so it cooks evenly and puffs slightly. Adjust heat as needed to prevent burning.
- Transfer the cooked bread to a plate lined with a clean kitchen towel and repeat with the remaining dough, adding fresh oil to the pan for each bread.
- Stack the finished breads on top of each other in the towel to keep them warm and gently steam-soften the top layer while the bottoms stay crackling crisp.
- Serve immediately, torn into pieces alongside hot tea, kebabs, or a bowl of yogurt.
Cook’s Notes
- Keep the oil at medium heat; too cool and the bread absorbs excess oil and turns greasy, too hot and it scorches before cooking through.
- Rolling the dough as thin as possible is the secret to authentic Teshtak texture – aim for a round so thin you can almost see the counter through it.
- Use a flat metal spatula and press gently while cooking to encourage the characteristic dark spots and even browning.
- Leftover bread keeps in an airtight container for 2 to 3 days; reheat in a dry skillet over medium heat for 30 seconds per side to restore crispness.
