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The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World


Page 28

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Breads

(1 review)


Recipe Reviews

15th February 2017


Wonderful, buttery flatbread! This made me forget all about pita and naan! Granted this is a different animal all together, but was used where I would usually have served pita - for wrapping chicken kabobs (shish tawook)with garlic spread. The dough is very easy to work with, though I did have a tiny bit of tearing while doing the folds, but is was fine once cooked. This is a yeast free dough so it comes together quickly (with a 30 minute rest) and it comes out of the pan flakey and delicious! Next time I may try incorporating herbs or spices, or even some sugar during the folding stage. Also, I will not use the full 6 tablespoons oil since I only used a little over half of the butter/oil mixture, which was plenty.

(edited 15th February 2017) (0) comment (1) useful  

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