Comments on: Favorite flatbreads: Afghan snowshoe bread

By: Weekend Bakers

Weekend Bakers — Wed, 02 Nov 2022 12:55:02 +0000

In reply to Pedy.

Thank you so much for your addition and sharing of experience.
Wishing you all the best from Holland,

Marieke & Ed

By: Pedy

Pedy — Wed, 02 Nov 2022 07:22:40 +0000

In Iran, we bake this on top of hot gravels, therefore on one side it does have a really interesting pattern.
Besides Nigella seeds, sesame can be also used, it gives the bread a really nice taste and aroma.
Thank you for sharing this wonderful recipe

By: Weekend Bakers

Weekend Bakers — Fri, 14 Jul 2017 20:16:31 +0000

In reply to John. Hi John, We have not made this exact recipe with a sourdough poolish, but if we did we would start with 40 to 50 g of active sourdough added to the poolish instead of the yeast.

By: John

John — Tue, 11 Jul 2017 08:23:28 +0000

Hi WB , just a quickie how much of the rye sourdough starter could I substitute for the quick yeast ?

By: سبحانك اللهم عبد الرحمن

سبحانك اللهم عبد الرحمن — Fri, 09 Sep 2016 08:41:10 +0000

really thanks a lot U are wonderful

By: Weekend Bakers

Weekend Bakers — Thu, 02 Jun 2016 17:04:42 +0000

In reply to Jules. Hi Jules, Thanks for your inspirational comment. This is one of those examples where 'being lazy' actually pays off. Excellent!

By: Jules

Jules — Fri, 27 May 2016 01:08:58 +0000

What a great recipe and lovely website! I lived in Berlin for many years and these loafs were a go-to for my best friend and me: once a week we’d go to our favorite bakery and share one, fresh out of the oven and covered in olive oil. Sometimes we were too late, and a Turkish family had just picked up ten loafs at once, and we had to come back the next day.

I tried to reverse engineer them for myself once I moved overseas, and I found that the best versions was a “lazy sourdough” version in which my poolish (and, honestly, the entire loaf) consisted from leftover pizza dough I had forgotten about and just baked two days after making it.
Tangy perfection!

By: Start The Bread Tonight! Eat This Tomorrow! | Salmon and Souvlaki

Start The Bread Tonight! Eat This Tomorrow! | Salmon and Souvlaki — Tue, 17 Feb 2015 02:06:17 +0000

[…] ate it with some Afghan flat bread that was super easy to make. The only difficult part was remembering to start the dough the night […]

By: Weekend Bakers

Weekend Bakers — Fri, 08 Nov 2013 19:02:56 +0000

In reply to Abel. Let us know how your 'Spanish' version turns out Abel!

By: Abel

Abel — Wed, 06 Nov 2013 17:03:30 +0000

I’ll try it!

By: Weekend Bakers

Weekend Bakers — Mon, 04 Nov 2013 21:45:12 +0000

In reply to Gingi.

Hello Gingi,

Yes, you can no problem. Use 3 grams of fresh yeast for this recipe.

Happy snow shoe baking!

Marieke

By: Gingi

Gingi — Mon, 04 Nov 2013 04:02:10 +0000

Looks great! Can I use fresh yeast instead?