Bäco bread from Bäco: Vivid Recipes from the Heart of Los Angeles (page 176) by Josef Centeno and Betty Hallock

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

Accompaniments: Lebni with eggplant purée, fava "hummus," and za'atar

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

  • sosayi on September 21, 2018

    We made this recipe last night and it turned out amazingly. Even if I don't end up buying the book (library loan), I'll make this bread over and over again. Only change I made was the put the bread into a 200 degree F oven (about 95 C) to stay warm, which worked out perfectly and didn't cause the bread to crisp up at all.

  • sosayi on September 21, 2018

    Recipe available (sort of) here: https://www.foodandwine.com/recipes/baco-bread Changes from print: 1) online calls for olive oil in place of ghee; 2) online calls for 1 teaspoon of salt versus 2 t in the book; and 3) online calls for 3 cups of flour, while the book states it's 3 2/3 cups or 440 g. The book also gives a weight for the ghee as 80 g.

  • VineTomato on January 02, 2018

    I used olive oil in place of ghee and it worked just as well - so could be a vegan dish. This is probably the most success I’ve had with a flat bread so far. Only problem was I left them in the oven at 150 for too long and they got a bit hard and crispy. Actually it tasted like Ligurian bread and could be another recipe idea - perhaps with fennel seeds and chilli flakes!

  • bwhip on December 02, 2017

    We love this flatbread! So good. Will be a great accompaniment to many dishes. Pretty easy to make, and the instructions for each step, including making the ghee, were quite clear. Excellent.

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