Instead of using a baking steel I stacked 4 steel baking sheets and filled a smaller sheet with water on the bottom. According to my iranian father, it tastes accurate and good.
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Looks amazing. And your improvised baking steel is ingenious! I may just steal that idea :)
I don’t actually know how well it works, having more experienced bakers try out this idea will be good feedback.
Recipe?
Here is the recipe. I was off a few grams here and there but I don’t think it made a large difference. The most satisfying part was poking the lines in.
