bread that the Chitrali eat is called shapik. Tiki is
deep- fried shapik with something stuffed inside.
The one that I love most is the tiki that I had in Mastuj. It
was a very thick one about 3cm and inside was filled with cottage
cheese and walnuts. The filling may be anything, meat or vegetables,
such as Indian mustard leaf, tomatoes etc.
Here you see a tiki stuffed with cheese and walnuts on the
tray. Unfortunately this is not Mastuj made but still it was very
very good. Also on the tray is boiled and spiced beans and cooked
mustard leaf. On the right is shapik, an ordinary Chitrali
- Mix flour and water to make a dough. Knead it by hand cover it
with damp cloth and set aside for about thirty minutes.
Knead the dough again and divide into a ball. Roll out into
circles to make chapati about 10cm in diameter. Roll our
another chapati a little bigger than before.
- Spread the fillings on the smaller chapati. The filling has to
be cooked beforehand. It can be any leftovers, cooked vegetables
or meat. Cover with the bigger chapati and fold the fringe so that
the fillings will not burst out.
- Put oil in the pan and heat well. Lower the tiki gently
into hot oil and cook. Turn over and cook again until golden