Kantuiyeh

Kantuiyeh refers to a type of traditional Iranian bread, primarily associated with the Lorestan province in western Iran. It is a thick, unleavened flatbread, often baked in a tandoor oven. Kantuiyeh is typically made with wheat flour, water, and salt, and variations might include small amounts of oil or other ingredients for flavor and texture. It is a staple food in the region, commonly eaten with stews, soups, and other traditional Lorestani dishes. The bread's simple ingredients and traditional preparation methods reflect the rural lifestyle and agricultural heritage of Lorestan. Kantuiyeh distinguishes itself from other Iranian flatbreads by its thickness and dense texture.