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“Years a go I got this recipe from my best friends mom whose husband was Iranian. She made this lovely bread often from memory and did not have a written recipe. Because I could never get enough of it, I watched her make it one day and wrote it out. It is wonderful for dipping into stews and eating with bowls of soup. I love the left overs for breakfast the next day, if there are any, warmed in the microwave with butter and jam. It is easy and simple to make and pure heaven to eat!”
2 slabs

Ingredients Nutrition

  • 3 cups flour, and a little extra for kneading
  • 1 tablespoon yeast
  • 1 teaspoon salt
  • 1 cup warm water (mixed with olive oil)
  • 1 teaspoon olive oil


  1. Mix the dry ingredients in a bowl. I use my kitchenaid. Slowly add the warm water and mix to a dough consistency.
  2. Knead 5-10 times on a floured board and place back in bowl to rise in a warm place. I oil the bowl first to keep from sticking.
  3. Allow to rise in a warm place for about an hour.
  4. Preheat oven to 500 degrees.
  5. Divide dough in half and roll out each piece into a rectangular slab approximately 1/4 - 1/2" thick.
  6. Bake in preheated 500 degree oven on the top shelf until nicely browned. Flip over to the other side and do the same. Repeat with the second slab. I brush with a small amount of melted butter to keep soft. Cover with a tea cloth to keep warm until ready to eat.

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