Day 7 Persian New Year Breakfast

By Cooking With Ayeh · 150 min

Ingredients

Instructions

1. In a large bowl, combine the flour, instant yeast, sugar and salt. Slowly pour in the water while mixing with a wooden spoon.
2. Add the olive oil and knead in the same bowl for at least 5 to 8 minutes until elastic. Cover and let rise for 1 hour, until doubled.
3. Divide the dough into two equal pieces. On a lightly floured surface, fold the sides under each piece into an oval loaf. Cover and let rise for 1 hour.
4. Meanwhile, preheat the oven to 200°C / 400°F. Cook all glaze ingredients in a small saucepan over low heat, whisking for a few minutes until thick. Remove from heat to cool.
5. Place parchment on a baking sheet and transfer one dough piece onto it. Stretch it lengthways and diagonally toward the corners into an even flat oval, about 39 cm long diagonally.
6. Brush a thin layer of glaze over the dough and make indentations along the length about 1 inch apart with your fingertips.
7. Sprinkle with nigella and sesame seeds and bake for 20 minutes until lightly golden.
8. Prepare the second dough the same way while the first bakes.

Summarized from Cooking With Ayeh's video. Watch it for the details.