Ordinary Syrian flatbread (Khubz 'adi) from Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck and Michael J. Cohen

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Notes about this recipe

  • okcook on May 28, 2017

    The recipe makes 16 breads. They are really easy to make but they did not brown much even in a 530 F oven. Without the browning they did not look terribly appealing and the taste lacked depth. I browned them over an open flame on my gas oven. They have a nice soft texture....not chewy like a pita. I have a better recipe for this kind of bread which are cooked in a frying pan.

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