Breakfast bread Samaneh Asadi

Flatbread Aloo Paratha Bread Ashpazi Mahfa

Ingredients

Flatbread Dough

 • 2 1/2 cups all-purpose flour 300g

 • 1 tsp salt 

 • 1 tbsp oil

 • 1/2 cup + 2 tbsp water 150ml

Potato Filling

 • 12,3 oz pounds potatoes 350g

 • 1 cup green onion (scallions) 100g, finely sliced

 • 1 cup parsley or cilantro 30g, chopped

 • 1/3 tsp garam masala 

 • 1/2 tsp  salt or  to taste

 • 1/2 tsp black pepper or to taste

 • 2 tbsp oil for frying

Instructions

Flatbread Dough
 • Combine flour and salt in a large mixing bowl. Add the oil and water and stir with chopsticks or a fork until all the water has been absorbed.
 • Then, use your hands and knead the dough until it is sort of formed. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Transfer dough to a working surface and continue kneading until it is smooth and soft about 3-5 minutes.
 • Form the dough into a ball. Wrap tightly in foil (or cover with a kitchen towel) and allow to rest for 20-30 minutes.

Potato Filling
 • Wash potatoes and cook until soft. Alternatively, prick them a few times with a fork and microwave until soft, about 10 minutes. (The cooking time depends on the size of your potatoes. They’re done when you can easily pierce them with a knife).

 • When the potatoes are soft and cooled, remove the skins. Place the peeled potatoes in a bowl and mash with a fork coarsely.
 • Heat a little oil in a skillet and sauté the green onions for about 1-2 minutes until slightly softened.
 • Add the sautéed green onions, and chopped parsley to the mashed potatoes. Season with garam masala, salt, and pepper to taste and gently stir to combine.
Stuff the flatbreads (*see step-by-step pics in my blogpost)
 • Divide the dough into 4 equal-sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t dry out).
 • Take one ball and roll it out with a rolling pin on a lightly floured surface into an 8-9 inch circle. Spread 1/4 of the filling over one half of the circle, leaving a 1/2-inch border around the edges.

 • Brush half-edge with a bit of water and fold the other end of the dough over the filling, pressing firmly all around the edges to seal.

 • Repeat with the remaining balls of dough.

To pan-fry

 • Heat a little oil in a large skillet over medium heat.

 • Add one or two stuffed flatbreads and pan-fry until golden brown, pressing down gently on the edges while cooking to ensure they brown evenly. Then flip and fry on the other side too.

 • Place on a cooling rack so they'll stay crispy while you fry the rest.

Notes

 • If you want to substitute with spelt flour or whole wheat flour you may need to adjust the water quantity because different types of flour have differences in absorbency. So start with the amount of water as written in the recipe, then add 1 tbsp at a time until the dough is smooth and elastic. It shouldn’t be sticky or crumbly.
 • Please read my blog post for additional information about this recipe.

Flatbread (Bazlama) Marjan Remezani

 Ingredients

 • 1 ¼ cups warm water 105-110˚F

 • 2 ¼ teaspoons active dried yeast 1 packet

 • 1 tablespoon sugar

 • ¾ cup Greek-style yoghurt

 • 2 tablespoon extra virgin olive oil

 • 1 tablespoon kosher salt

 • 3 ¾ cups all-purpose flour

 • ¼ cup finely chopped flat-leaf parsley

Instructions

 1 Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow sitting in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.

 2 Whisk in the Greek yoghurt olive oil and salt.

 3 Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.

 4 Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow resting for 15 minutes.

 5 Preheat a medium saute pan to medium-low heat. While the pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until the top surface is covered with bubbles and underside is golden around the edges and in spots. 

 6 Flip to the opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.

 7 Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.

 8 When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper towelling and heat in the microwave on low power until warm.

Recipe Notes

See Café Tips above in post for further instructions and tips.

Simit bread Fariba Kolani

Ingredients

250g strong white bread flour

1 tsp salt

1 tsp caster sugar

1 tsp (5g) fast-action dried yeast

100g sesame seeds

1 tbsp pomegranate molasses or molasses syrup 

Method

Tip the flour, salt and sugar into a bowl and mix together. Add the yeast and 150ml warm water, mix, then knead for a few mins to bring everything together into a soft dough. Tip onto your work surface and continue kneading for 10-12 mins until the dough feels stretchy. Return to a clean bowl, cover and leave to rise for an hour or two until doubled in size.

Meanwhile, toast the sesame seeds in a dry frying pan until golden. Set aside in the pan. Mix the molasses syrup or pomegranate molasses with 50ml water in a wide shallow bowl.

Divide the dough into four equal pieces. Roll each into a sausage about 45cm long. Flip the rope of dough back on itself then twist the two strands and loop into a ring, squeezing the ends together to secure. Once shaped, dip each piece into the molasses water, turning to coat, then into the sesame seeds, making sure each one is well covered. Transfer to a baking tray, cover and leave to prove for another 45 mins-1 hr. Heat oven to 200C/180C fan/gas 6.

When the slices of bread have puffed up, uncover them and bake for 15-18 mins until golden. Cool, then wrap in a tea towel to keep them fresh. Can be made up to a day ahead and warmed gently before serving.

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