Super easy + delicious accompaniment to any meal - or on their own!
Ingredients
Dough
*Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.
Glaze
Topping*
*I use TraderJoe Everything but the Bagel spice
Instructions
To make the dough
Mix the water, yeast, flour, and salt until well combined.
Knead the mixture using your hands until you've made a smooth, fairly soft dough.
Put the dough in a lightly greased large bowl, cover and let the dough rise until it's nearly doubled in size, about 1 hour.
Gently deflate the dough, and divide it into four pieces. Shape each piece into a log abut 9" long. Tent the logs with lightly greased plastic wrap, and allow them to rest for 30 min
While the dough is resting, prepare the glaze (see note about the glaze)
Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside
Preheat the oven to 450°F.
Place two baking sheets near the bottom of the oven
Working with one piece at a time, gently deflate the dough, and pat/flatten it into a 14" x 5" rectangle. Use the edge of a blunt knife/spatula a to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough
Spread the glaze onto the dough, rubbing it all over. Sprinkle with the seeds
Slide the breads onto the hot baking sheets and bake it for 18 min, until it's golden brown
Serve warm, or at room temperature
Store leftovers, well wrapped, for several days at room temperature or freeze for longer storage
Notes
Tips + Resources
Want to make a delicious, thick-crust, chewy pizza? Prepare the dough up to the point where it's been shaped into logs, and allowed to rest for 30 min. Combine into two logs and shape each log into a 14" circle. Top as desired. Bake in a preheated 500°F oven for 22 to 25 minutes, until the crust is golden brown and the toppings are bubbling.
Adapted from and thanks to King Arthur Flour
Persian Flatbreads
Super easy + delicious accompaniment to any meal - or on their own!
Ingredients
Dough
2 cups lukewarm water*
2 1/4 tsps active dry yeast or instant yeast
4 cups whole wheat flour (the original recipe is for white bread flour)
2 tsps kosher salt
*Use the smaller amount of water in summer, or when it's humid; the larger amount during the winter, or in a dry climate.
Glaze
2 tsps all purpose flour
1/2 tsp maple syrup (or sugar)
1/2 tsp vegetable oil
1/3 cup water
Topping*
1 tsp sesame seeds
1 tsp nigella (black onion) seeds
*I use TraderJoe Everything but the Bagel spice
Instructions
To make the dough
Mix the water, yeast, flour, and salt until well combined.
Knead the mixture using your hands until you've made a smooth, fairly soft dough.
Put the dough in a lightly greased large bowl, cover and let the dough rise until it's nearly doubled in size, about 1 hour.
Gently deflate the dough, and divide it into four pieces. Shape each piece into a log abut 9" long. Tent the logs with lightly greased plastic wrap, and allow them to rest for 30 min
While the dough is resting, prepare the glaze (see note about the glaze)
Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside
Preheat the oven to 450°F.
Place two baking sheets near the bottom of the oven
Working with one piece at a time, gently deflate the dough, and pat/flatten it into a 14" x 5" rectangle. Use the edge of a blunt knife/spatula a to press five lengthwise grooves into the dough. Press firmly, but don't cut through the bottom of the dough
Spread the glaze onto the dough, rubbing it all over. Sprinkle with the seeds
Slide the breads onto the hot baking sheets and bake it for 18 min, until it's golden brown
Serve warm, or at room temperature
Store leftovers, well wrapped, for several days at room temperature or freeze for longer storage
Notes
Makes 4 breads
What's with the flour/water glaze? This is an ancient solution solution to "steaming" your oven. The roomal (flour paste) applies moisture directly to the surface of the bread as it bakes, allowing it to rise fully and also giving the crust a satiny shine.
Tips + Resources
Want to make a delicious, thick-crust, chewy pizza? Prepare the dough up to the point where it's been shaped into logs, and allowed to rest for 30 min. Combine into two logs and shape each log into a 14" circle. Top as desired. Bake in a preheated 500°F oven for 22 to 25 minutes, until the crust is golden brown and the toppings are bubbling.
Adapted from and thanks to King Arthur Flour