Lebanese flatbread from The Levantine Vegetarian: Recipes from the Middle East (page 198) by Salma Hage
- active dry yeast
-
strong white bread flour
- Serves : makes 8
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Beetroot muhammara; Garlic and walnut dip; Akawi cheese with honey; Black lime and herb tofu; Mint and preserved lime labneh; Baharat-rubbed mushroom kebabs; Beetroot koftes; Spiced lentil and pine nut curry; Olive oil beans with tomatoes, garlic and herbs; Popped beans with pickled red onion and garlic labneh; Pea and za'atar falafel; Charred summer cabbage with pomegranate molasses and walnuts; Dukkah-crusted halloumi skewers; Spinach borani with walnuts; Tomato and mint mezze; Harissa and lime aubergines with crushed chickpeas; Braised runner beans with tomato and cardamom; Roasted carrot mezze
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.
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