Iranian flatbreads and spiced sweet rolls you have to try

Accomplished L.A. pastry chef Sahar Shomali yearned for the Iranian breads she grew up with — so she re-created them.
Bill Addison • Los Angeles Times • January 22, 2022
In 2018, pastry chef Sahar Shomali was between restaurant jobs — she’d concluded career-making stints at Spago and Lucques and would soon be making desserts at Hearth & Hound — when she was gripped by an idea for a side project. She began teaching...
The full article can be read on the Los Angeles Times website.

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