Persian flatbread (Nan-e barbari) from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 146) by Eden Grinshpan

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

  • kokokodio on January 23, 2021

    I made this as per the recipe and it was so so wet, not at all workable. Tried again with 1.5 cups water (thanks Puddlemere) and it worked a treat.

  • puddlemere on January 05, 2021

    I saw multiple reviews of this saying it calls for too much water, so I started with 1.5 cups and that worked relatively well. It's still quite a wet dough, but I think it's supposed to be like that--bakes up nicely.

  • dc151 on October 23, 2020

    This recipe didn't seem right to me. Super watery dough that didn't come together. I tried again, adding a ton more flour to the dough and managed to squeak something out.

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