flat bread recipes using almond flour or cocnut flour

It is excellent right off the griddle hot with butter and will work well with your favorite curry recipes. Though not true ‘noon-sangak’ by any stretch of the imagination, as a low-carber that can’t eat a lot of whole wheat flour, it is similar in flavor and texture for serving with my Middle Eastern foods. It is finally to a nice point both in texture (somewhat chewy) and flavor.

This recipe for bread I have been working on for quite sometime in my attempts to replicate their bread with minimal flour. They picked off the burnt-on pebbles cursorily when it came out of the oven and quickly flopped the sheet onto awaiting brown paper for carrying home. The also used long-handled wooden paddles to reach in the ovens to just flip the oiled bread dough onto the pebbles, and long tongs for flipping the sheets over to cook the second side. The Teheran bakeries used a size pebble we call pea gravel here in the U.S.

He uses much larger rocks, but you get the idea from his nice video. I found a wonderful video on this bread making I will share. Bread is called ‘ noon’ in Iran and the particular 2-foot sheet-bread I recall is called ‘sangak’, as it is cooked on an open-front, kiln-like oven directly on the surface of the white hot pebbles therein. How I miss Iranian street bread! They cook in on pea gravel or pebbles in huge open ovens. Let’s get to that Noon Sangak flatbread I mentioned in my last post.

Flat bread recipes using almond flour or cocnut flour