Dill, cilantro, and tarragon flatbread from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 159) by Caroline Eden and Eleanor Ford

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on November 15, 2025

    Easy to make and enjoyable- who knew cheddar and these herbs went so well together. Needed a little more milk than recipe caled for for dough that after a 30 min rest was a breeze to roll out, no extra flour for rolling needed.

  • Frogcake on April 29, 2017

    Really, really delicious flatbread, which my son and I ate as an appetizer to a late supper. We loved the combination of herbs with the gooey old cheddar. The cheddar not only added saltiness but lovely, tasty fat to the filling. Yummy. These reminded us of empanadas - very easy to make if you've made chapatis or empanadas (but less work actually). I brushed butter on the Flatbreads while they were frying on the fry pan. This generated some smoke, but no big deal with the fan. I did allow twenty minutes for the dough to rest and found the dough very workable using a rolling pin with dough between wax paper and plastic wrap. I anticipate these would come together very quickly second time around having made them once. Definitely a keeper. lOVED the dill seed, which added another dimension of flavour.

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