Roasted Flatbread

Roasted Flatbread

　　Roasted Flatbread

　　A measured portion of leavened dough is placed into a two-part (top and bottom can be sealed together) copper or iron pot, which is then buried in a fire fueled by chopped wheat straw or dried cattle/sheep dung—direct flame is avoided. The baking time is around three hours, and the heat is adjusted based on the pot’s heat conductivity. Once done, the remaining embers are brushed aside, the pot is removed, and left to cool briefly before opening. The flatbread is then sliced into thin pieces. This bread is golden in color, with a crispy crust and soft, fluffy interior.