Sesame Flatbreads
Enjoy the nutty flavor and crackly texture of these sourdough flatbreads that are coated with toasted sesame seeds which won't fall off during baking or eating.
- Prep time
- 1 hr
- Cook time
- 4 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Dough
- 275 grams flour (2 cups, heaping) * see Notes
- 200 grams sourdough starter (2/3 cup)
- 125 grams milk (~1/2 cup)
- 75 grams plain yogurt (1/4 cup)
- 5 gram salt (1 tsp)
- Dipping and Topping
- 60 grams water (1/4 cup)
- 20 grams honey (1 Tbsp)
- 70 grams sesame seeds (1/2 cup)
Instructions
- 1
Mix the dough ingredients in a bowl and then hand-knead for a few minutes. Add a small amount of flour if too sticky or more milk if too dry.
- 2
Cover the dough and let it rise by 50-100%. This can take several days in the refrigerator or 4-8 hours at room temperature depending on starter liveliness and ambient/dough temp.
- 3
Scrape the dough onto a clean work surface, press it into a circle, and divide in eight pieces. I cut the dough like it is a pie.
- 4
Roll the dough triangles into eight balls, cover, and let rest 20 minutes or longer if the dough is cold.
- 5
Prep a bowl with honey-water and another bowl or plate with sesame seeds.
- 6
On your stove, preheat a 9-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error. Remember that a long pause between frying two breads can make the pan a lot hotter. I like to use two pans at once for a speedy process.
- 7
See the Notes ** for oven baking instructions.
- 8
Pat one of the dough balls down into a flatter shape. Dip the disk into the honey-water and then the sesame seeds, coating on all sides.
- 9
Using a rolling pin, roll the dough into a circle about 1/4-inch thick. With the sesame seed coating, you don't need to flour or oil your work surface.
- 10
Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough just starts to bubble and the sides curl under. You're aiming for gold-brown spots, so adjust your heat accordingly. After you flip the dough, you can lightly slide the flat of your spatula across the flatbread to encourage it to poof into a pocket.
- 11
Place the cooked flatbreads on a rack to cool. You should have time to roll one dough while frying another. When all the flatbreads are cooked and cool, cover or put them in a closed container so they don’t dry out.
- 12
You can freeze the flatbreads in a bag and reheat them in the microwave or toaster.