Advertisement
Pinina’s Malyouh
Druze Pitta
Preparation info
- Difficulty
Medium
Appears in
By Ruth Nieman
Published 2017
Ingredients
2 kg 1 kg 1 teaspoon
Method
- place all the dry ingredients in a bowl & mix well
- add half of the water & knead, adding the rest of the water until the dough is soft & smooth (about 15 minutes).
- rest the dough for 2 hours
- divide into 80 balls & roll each ball as thinly as possible, to a round about 35 cm in diameter
- carefully transfer to a soft cushio
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe