Anglo-Syrian Bread

Preparation info
    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

As a child in Damascus, I remember the flat, unleavened bread being the best I have ever tasted. However, in a conventional loaf, I can incorporate many of the other ingredients and combinations which I started to love in those Middle Eastern days. This loaf, full of nuts, seeds and spices is a wonderful accompaniment to a salad lunch. Easy blend dried yeast makes bread-making simple enough even for inexperienced cooks. Shelled pistachio nuts are an excellent alternative to the walnuts.