Formula courtesy of Ian Island66, by way of Tom Passin.
🔗 To Ian's blog post
https://www.thefreshloaf.com/node/75349/uzbek-sourdough-flatbread
The bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.
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Great job! So how did you make the stamped design?
It went really well. Just as you outlined
That’s a great idea. I use metal ones all the time.