Hunza’s ubiquitous chappati is actually a culinary import from the south. Really traditional Hunza bread is a thin wheat bread known as the khamali. Compared to a chappati, it is much larger in diameter, and the reason was practical: Wood for cooking fires is precious, and by baking a large piece of bread you can take advantage of the heat on the rather large cooking plate of a traditional Hunza stove. Phitti is probably the most famous of all Hunza breads and a common breakfast food. Thick and nutritious, with a crusty outside and a soft interior, it is time-consuming to prepare: The dough is put into a sealed metal container, and after all the other cooking has been done at night, the phitti is tucked into the embers of the hearth, where it bakes overnight.
People call it buttermilk, lassi or simply a yogurt drink. Traditionally, diltar is prepared in a goat- or sheep skin which is shaken or rolled on the ground until butter forms. An alternate method uses a tall, narrow wooden cylinder and a long, thick pole in a process much like churning butter. Nowadays, the simplest way to make diltar is to mix yogurt with an equal amount of water and blend at high speed for a few minutes. Add salt, sugar or fruits like bananas or mangos as you please.
People call it buttermilk, lassi or simply a yogurt drink. Traditionally, diltar is prepared in a goat- or sheep skin which is shaken or rolled on the ground until butter forms. An alternate method uses a tall, narrow wooden cylinder and a long, thick pole in a process much like churning butter. Nowadays, the simplest way to make diltar is to mix yogurt with an equal amount of water and blend at high speed for a few minutes. Add salt, sugar or fruits like bananas or mangos as you please.
Source link; http://www.saudiaramcoworld.com/issue/200603/cooking.in.hunza.htm
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