Sheets of Perek 6 Pieces – Agrozyme

Traditionally, they were kneaded with only flour and water and baked on the saj, a metal vessel, which was placed directly on a fire. The leaves were baked one by one, so they were kept dehydrated for a long time in the cellar of the house.
Today, Agrozymi takes fine flour from Greek wheat, ferments it with water and carefully bakes the perek leaves one by one. Without a trace of preservative, the leaves are preserved for a long time and become an inspiration for dozens of creations in your kitchen.