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Published on Mar 24, 2010
Watch Chef Robert Danhi twist, twirl, flip and pull the elastic dough into paper-thin layers creating a addictive flatbread from Singapore and Malaysia. Traditionally eaten with curry this adaptable bread can be stuffed with savory fillings or even fruit like bananas.
The recipe is found in his award winning book Southeast Asian Flavors and more can be found at www.southeastasianflavors.com