More Iranian flatbread

Mohsen’s Kurdish Komach flat bread 24-05-18. This is pronounced ‘komash’, and it is a typical dinner bread, often eaten with a bit of feta cheese. It was made with 100% white Walk Mill flour, milk, eggs, olive oil, salt, sugar and yeast (no water!) and sprinkled with black seeds (Nigella or Sesame). As with the other flat breads you have had, there are varieties of something called komach in many mid-eastern and Asian countries. What they seem to have in common is that they are all baked on hot stones or in hot ashes. This one only speaks Kurdish, and was baked in a very hot bread oven on hot stones. Enjoy!

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