The Rundown

In Gilgit Baltistan, breakfast is rarely “light.” It’s warm, filling, and built for mornings that start early. Diram Fitti is one of those foods locals grow up with and travelers remember long after the trip.

You may see it written as Diram Fitti, Diram Phitti, Dirum Fitti, Diram Fiti, or Diram Pitti. People search it in different ways, but they usually want the same answers: what is diram fitti, how it’s made, and where to try it in Hunza or Nagar. 

What is Diram Fitti?

What is diram fitti? It’s a traditional sprouted wheat bread from Hunza and Nagar, also found across parts of Gilgit Baltistan and nearby northern regions. The key detail is the flour. Instead of regular wheat flour, diram fitti is made from sprouted wheat that naturally brings a mild sweetness and a deeper, nutty aroma.

Locally, it’s often treated as a high energy traditional breakfast in Hunza, especially in colder months when you want something that keeps you full for longer. 

How diram flour is made

How is diram flour made? The traditional process starts with wheat germination. Wheat grains are soaked, then left until they sprout. After sprouting, the grains are dried and milled into diram flour. It takes time, but that slow prep is what gives the flour its distinct taste. 

A documented diram phitti recipe description also notes a fermentation step before cooking, which adds more depth to the flavor. 

Wheat germination drying milling

This step matters because sprouting changes the grain. The starches shift, and the flour starts tasting naturally sweeter without adding much (or any) sugar. 

Why sprouting changes the taste

Sprouted wheat tends to feel “rounder” in flavor than plain wheat. That’s why diram fitti can taste slightly sweet even when it’s served with salty tea. 

How to make Diram Fitti at home

If you’re searching how to make diram fitti, the cooking part is simple once you have sprouted wheat flour. Mix diram flour with water to form a soft dough, then shape it into small patties or flat rounds. Cook on a hot iron pan or tawa, flipping until both sides are cooked through.

People often compare diram pitti vs phitti. Diram fitti is sprouted wheat based and usually pan cooked in patties. Phitti is a separate local bread tradition that is leavened and baked in a hearth or oven, commonly eaten with butter and tea. 

Simple diram fitti recipe method

Keep the dough slightly soft so the inside stays tender. If it dries out, you’ll lose that comforting, cake-like bite people love.

Pan and timing tips

For a crisper crust, cook a little longer on each side on medium heat instead of rushing on high heat. That gives you a gentle brown top without burning.