Persian Flatbreads Recipes

IRANIAN FLATBREAD

Iranian Flatbread image

Years a go I got this recipe from my best friends mom whose husband was Iranian. She made this lovely bread often from memory and did not have a written recipe. Because I could never get enough of it, I watched her make it one day and wrote it out. It is wonderful for dipping into stews and eating with bowls of soup. I love the left overs for breakfast the next day, if there are any, warmed in the microwave with butter and jam. It is easy and simple to make and pure heaven to eat!

Provided by Lynn302

Categories Breads

Time 16m

Yield 2 slabs, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 cups flour, and a little extra for kneading
1 tablespoon yeast
1 teaspoon salt
1 cup warm water (mixed with olive oil)
1 teaspoon olive oil

Steps:

Mix the dry ingredients in a bowl. I use my kitchenaid. Slowly add the warm water and mix to a dough consistency.
Knead 5-10 times on a floured board and place back in bowl to rise in a warm place. I oil the bowl first to keep from sticking.
Allow to rise in a warm place for about an hour.
Preheat oven to 500 degrees.
Divide dough in half and roll out each piece into a rectangular slab approximately 1/4 - 1/2" thick.
Bake in preheated 500 degree oven on the top shelf until nicely browned. Flip over to the other side and do the same. Repeat with the second slab. I brush with a small amount of melted butter to keep soft. Cover with a tea cloth to keep warm until ready to eat.

PERSIAN FLATBREADS

Persian Flatbreads image

Sesame seeds make a crisp topping for this soft and chewy flatbread. Recipe from Canadaian Living Light and Healthy cookbook.

Provided by Leona L.

Categories Breads

Time 1h

Yield 3 Large loaves, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons granulated sugar
2 cups water
1 package active dry yeast (or 1 tbls)
5 cups all-purpose flour
1/4 cup margarine or 1/4 cup butter, melted
1 1/2 teaspoons salt
2% low-fat milk
2 tablespoons sesame seeds

Steps:

In large bowl, dissolve sugar in water, sprinkle yeast over top and let stand 10 mins.
Using wooden spoon, stir in 3 cups of the flour, marg or butter and salt, beat until smooth.
Add enough of the remaining flour to form soft dough.
Turn out dough onto lightly floured surface, knead for about 10 mins or until smooth and elastic.
Place dough in greased bowl, turning to grease all over.
Cover with plastic wrap or damp tea towel.
let rise in warm place for about 1-1/4 hours or until doubled in bulk.
Punch down dough and divide into 3 portions.
Form each portion into ball.
Place on lightly floured surface and sprinkle with flour.
Cover and let stand for 20 minutes.
Stretch and roll out each portion of dough into 16 inch long oval.
Place on ungreased baking sheets.
Using side of hand make ridges 1 inch apart down length of each oval.
Brush each loaf with milk and sprinkle with sesame seeds.
Let stand for 15 mins.
Bake in 375 oven for 25-30 minutes or until golden brown.
Remove from baking sheets and let cool on wire racks.
Makes 3 large flatbreads (each flatbread serves 4 to 6, depending on use).

Nutrition Facts : Calories 241.8, Fat 5.1, SaturatedFat 0.8, Sodium 337.3, Carbohydrate 42.5, Fiber 1.7, Sugar 2.2, Protein 5.9

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