Sesame Flatbreads Recipes

GREEN ONION-SESAME FLATBREADS

Steps:

• In medium bowl, mix flour, sesame seed, baking powder and salt. Stir in sesame oil and enough cold water to make a smooth, soft dough. On floured surface, knead dough 3 minutes. Divide dough into 6 equal portions; keep covered. Roll 1 portion at a time into 7-inch round.
• Sprinkle each round with about 1 tablespoon onions. Roll up tightly, pinching side and ends to seal. Roll into 12-inch rope. Shape each rope to form a coil, tucking end under coil; roll into 7-inch round.
• In 8-inch skillet, heat vegetable oil over medium heat to 375°F. Cook 1 flatbread in oil 1 to 3 minutes, turning once, until golden brown. Drain on paper towels. Repeat with remaining flatbreads. Cut each into 4 wedges. Serve warm.

SESAME FLATBREAD

Steps:

• Preheat a baking sheet under the broiler. Divide 1 pound refrigerated pizza dough into 4 balls; coat with olive oil and season with salt. Roll in 1/4 cup sesame seeds. Thinly stretch out the dough and broil, two at a time, on the hot baking sheet until golden, 3 minutes per side. Serve with plain Greek yogurt mixed with harissa and olive oil.

SESAME FLATBREAD

Steps:

• In a small bowl, whisk together 2/3 cup warm water (154 grams), yeast and sugar. Let the mixture stand until foamy, about 10 minutes.
• In a separate bowl, whisk together the flours and salt. Stir in the yeast mixture and butter or canola. Knead the dough on a lightly floured surface until smooth and elastic. Transfer dough to a lightly greased bowl and cover it with a dish towel. Let it rise in a warm place until doubled, about 1 1/2 hours. Punch down the dough and knead it for 2 minutes.
• Preheat the oven to 500 degrees. Divide the dough into 6 equal balls. On a lightly floured surface, roll out a ball into an 8-inch circle. Brush with sesame oil and sprinkle with 1 teaspoon sesame seeds. Fold in all four sides of the circle to meet in the middle, forming a rectangle. Roll the dough again to 8 inches in diameter, then brush with sesame oil, fold in the sides again and roll to 8 inches. Brush the surface with additional sesame oil and transfer dough to a large greased baking sheet. Sprinkle with coarse sea salt. Repeat with the remaining dough balls. (You may need to use several baking sheets, or bake in batches, keeping unrolled dough loosely covered with plastic wrap or a dish towel until ready to use.)
• Bake until golden and slightly puffed, 7 to 10 minutes. Transfer to a wire rack to cool slightly.