Yield: Yields twelve 8-inch breads.
Lamb fat is traditional for these Central Asian flatbreads, but a mix of butter and oil works, too.
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.
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