"Noon Taftoon" (persian bread)
The original is sour-dough, but I found a recipe with yeast.
for about 10-15 pieces
- 0.5 to 1 pound of flour (depends)
- 1 teaspoon of fresh yeast
- pinch of salt
- pinch of sugar
- shot of milk (~50ml)
- shot of olive-oil (~50ml)
- ~1-2 tablespoons of yoghurt or similar
optional:
- sesame seeds or similar
1.
Mix all the ingredients and half a pound of flour and knead them into a dough. Start with half a pound of flour and then add more until the dough is very stiff. Let dough rise for 2-3 hours.
2.
Rip off a bit of dough the size of an egg or apricot. Roll out as thin as possible to a disc of about 5-8 inches diameter. (Don't forget to flour, but not too much.) Sprinkle with sesame seeds and roll again, to press them into the dough. (Some will fall out anyways. Just recycle them.) Pick up the disc and gently rub off surplus flour.
3.
Heat a pan to very high. Put the disc into the dry pan. (No oil.) Bake for ~2 minutes, then flip, then ~2 more minutes. (You can roll the next disc while this one bakes.) Ideally, the bread should not have burnt spots, although it's not that bad if it's a little bit burnt. Move bread to a plate, clean burnt flour from the pan with a dry paper-towel and repeat.
4.
Will result in about 10-15 pieces and baking them one by one takes about an hour. Tastes very good fresh, but better store it air-tight, because the bread becomes dry and hard by day 3.
So... it's tasty with sesame. Next time I will try plain salt, black cumin and Za'atar (that's an arabic spice-mix).
