Middle Eastern Flat Bread

Preparation info
  • makes 2 large pieces serving


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

Every village in every Middle Eastern country has its own versions of flat bread. Some are smaller, puffed up tear-shaped pieces, such as we call pitta, some larger and thicker, like every Indian restaurant’s nan; some versions add oil to soften the dough, some glaze with egg, some sprinkle with sesame seeds or make distinct finger-tip patterns in the top. In most places they are baked in clay ovens – sometimes built above ground, sometimes a charcoal-heated pit in the earth. In Gaziantep (