Fesenjan Flatbread / Pastry
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 4 cups plain flour
- • 2 tsp instant yeast
- • 1 tsp sugar
- • 1 1/2 tsp salt
- • 1 1/3 cups warm water
- • 3 tbsp olive oil
- • 1 tbsp plain flour, mixed with 3 tbsp water
- • 2 tbsp sesame seeds
Preparation Steps
Knead the flour, yeast, sugar, salt, warm water, and 1 tbsp olive oil into a medium-soft dough; prove for 1 1/2 hours until doubled.
Divide into 2 balls; rest for 15 minutes, then roll and stretch each into a long 60cm oval about 1cm thick.
Cook the flour-and-water paste for 1 minute, cool slightly, and spread a thin layer over each oval; this gives the signature glossy crust.
Rest the loaves, covered, for 30 minutes until puffed.
Drag lengthwise grooves down each loaf with your fingers or a spatula, then sprinkle with sesame seeds.
Bake on a preheated tray at 230C for 10-12 minutes until deep golden; cool on a rack and serve for scooping fesenjan.