A NOMVEX RECIPE
Kurdish herb-filled kelaneh flatbread
Plant-based2 servings≈ 55 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Wheat flour200 g
- Fresh dill45 g
- Parsley45 g
- Fresh mint15 g
- Olive oil20 ml
- Water120 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Knead flour and water into a soft dough; rest 20 minutes. Finely chop herbs.
Divide dough in two, roll very thinly, spread herbs and seal the edges.
Cook each flatbread in a lightly oiled hot pan 4 to 5 minutes on each side until dough is cooked through.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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