Mükerrem's unleavened flat griddle bread [Mükerrem Özcan] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 39) by Paula Wolfert

  • chapati flour
  • butter
  • Show all ingredients...
  • Serves : 1 lb dough (9 * 16"-18" thin bread sheets, 12 * 10"-12" sheets, or 24 * 6" sheets))

  • EYB Comments

    Dough is made 1 day in advance for best results. See recipe notes for suggested uses of the bread.

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

Accompaniments: Broiled kibbeh kabobs with parsley, lemon, and walnut sauce; Cumin-flavored köfte with two sauces [Aybek Surdam]; Köfte with loquats [Burhan Çadğas of Çadğas Restaurant]; Köfte with warm eggplant salad [Burhan Çadğas of Çadğas Restaurant]; Molded eggplant and köfte kabobs [Burhan Çadğas of Çadğas Restaurant]; Musakhan [Mrs. Hayat Taghi]; Köfte with garlic heads [Burhan Çadğas of Çadğas Restaurant]; Köfte with shallots [Burhan Çadğas of Çadğas Restaurant]

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

  • Eat Your Books

    Dough is made 1 day in advance for best results. See recipe notes for suggested uses of the bread.

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