Doğirme — Flatbread Rolls with Honey and Cinnamon

⏱ 20 min · 🍽️ 4 Servings · 🧂 4 Ingredients

Ingredients

  • 4 piece thin flatbreads (see recipe Nanê sêlê — paper-thin flatbread from the domed griddle; or thin flatbread from a Turkish shop)
  • 60 g butter or margarine
  • 4 tbsp honey
  • 1 tsp ground cinnamon

Instructions

  1. Keep freshly baked flatbreads warm and soft under a tea towel. Warm shop-bought flatbreads one at a time in a large dry frying pan over a medium heat for about 20 seconds on each side until soft and pliable, and stack them under the towel.
  2. Melt the butter or margarine in a small pan over a low heat without letting it brown.
  3. Spread one flatbread out on a board and brush it thinly with a quarter of the melted butter or margarine. Drizzle a tablespoon of honey over it in a thin stream, spread it with the back of the spoon and dust a quarter of the cinnamon over the top; leave a narrow border free.
  4. Roll the flatbread up tightly from the bottom edge and lay it seam side down. Using a sharp knife, cut the roll on the diagonal into finger-length pieces of about 5 cm.
  5. Repeat with the remaining flatbreads. Arrange the rolls close together on a plate and serve warm. Honey is not suitable for children under one year old; use grape molasses instead of honey for them.
  6. Tip: Grape molasses also works instead of honey, for example Dims — homemade grape molasses, or a mixture of the two. The rolls go well on a breakfast table with cheese, olives and tea and are best made fresh, because once rolled up the flatbreads turn chewy after a few hours.
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Doğirme — Flatbread Rolls with Honey and Cinnamon – Recipe and image AI-created, editorially reviewed
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kurdistanfrühstückvegetarischschnell

Doğirme — Flatbread Rolls with Honey and Cinnamon

A Kurdish breakfast from Afrin in northwestern Syria: for Doğirme, warm, paper-thin Sêl bread is brushed with melted butter or margarine, drizzled with honey, sprinkled with cinnamon, rolled up tightly and cut into finger-length pieces. In some villages of the area it is also called Cemalî. The little rolls are soft and sweet and smell of cinnamon, and children especially love to eat them while still warm with a glass of tea or milk.

⏱

Cook time

20 min

🍽️

Servings

4

🧂

Ingredients

4

View Original ↗

Nutrition

per serving

344 kcal

Calories

5 g

Protein

13 g

Fat

51 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.75 · ~€0.20/serving
  • 🛒

Instructions

  1. 1

    Keep freshly baked flatbreads warm and soft under a tea towel. Warm shop-bought flatbreads one at a time in a large dry frying pan over a medium heat for about 20 seconds on each side until soft and pliable, and stack them under the towel.

  2. 2

    Melt the butter or margarine in a small pan over a low heat without letting it brown.

  3. 3

    Spread one flatbread out on a board and brush it thinly with a quarter of the melted butter or margarine. Drizzle a tablespoon of honey over it in a thin stream, spread it with the back of the spoon and dust a quarter of the cinnamon over the top; leave a narrow border free.

  4. 4

    Roll the flatbread up tightly from the bottom edge and lay it seam side down. Using a sharp knife, cut the roll on the diagonal into finger-length pieces of about 5 cm.

  5. 5

    Repeat with the remaining flatbreads. Arrange the rolls close together on a plate and serve warm. Honey is not suitable for children under one year old; use grape molasses instead of honey for them.

  6. 6

    Tip: Grape molasses also works instead of honey, for example Dims — homemade grape molasses, or a mixture of the two. The rolls go well on a breakfast table with cheese, olives and tea and are best made fresh, because once rolled up the flatbreads turn chewy after a few hours.

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