Yield: Yields twelve 8-inch breads.
Lamb fat is traditional for these Central Asian flatbreads, but a mix of butter and oil works, too.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Roll out two flattened balls to thin 8-inch rounds, alternating between one and the other to give the dough time to relax. Roll out the others, cover them, and let rest for 15 minutes.
I recently made this bread recipe and it was excellent. It was very easy to make and tasted great.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?