Flatbread, Persian
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 5 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 450 g flour
- 20 g yeast
- 1 teaspoon salt
- 50 g butter, soft
- 250 ml milk
- 1 egg yolk
- some cream
- 1 tablespoon sesame seeds
- 1 tablespoon caraway (if you like it)
- Butter, for greasing the tray
Print Recipe
Pin Recipe Instructions
- It costs a lot of time with all rest breaks, but always earns admiring glances from the guests.
- Put 100 ml lukewarm water in a bowl, crumble the yeast, mix in the salt and 1 tablespoon flour, cover and let rise in a warm place for 1/4 hour.
- Stir in the butter and milk. Sieve in approx. 2/3 of the remaining flour and mix in. Cover and let rise for 1 1/2 hours.
- You can use the waiting time to prepare, for example, Georgian aubergines with nuts, here at CK, in the cream version I commented on, tastes great with this bread.
- So, the dough should now be about twice its volume, must now be kneaded for 1/4 hour while adding the remaining flour. Here I swear by handwork, the dough is simply better than in machines. Let rest for another hour.
- Now it`s getting exciting: Preheat the oven to 250 ° (convection 230 °), butter the baking sheet. Knead the dough again, cut into 6 parts, shape into balls and roll out on a floured work surface with a rolling pin to form an approx. 30 cm large flatbread. Place the first flatbread on the baking sheet, if necessary scratch ornamental patterns with a knife, then brush with an egg yolk and cream mixture, sprinkle with sesame seeds and possibly caraway seeds, put in the oven on the topmost rail.
- Bake for about 3 minutes, turn the flatbread and bake for another 3 minutes. Please be careful because they burn quickly.
- Leftover flatbreads are easy to freeze and only need to be baked briefly.
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