One small oval Persian yeast flatbread with lengthwise grooves, cooked flour glaze and sesame seeds.
3 gSesame seeds
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3.5 tbspWater
0.5 cupFlour
0.8 gYeast
0.6 gSugar
0.2 gBaking soda
0.5 tspCooking oil
0.8 gSalt
Mix 60 g flour, yeast, sugar and salt in a bowl. Add the oil and 40 ml lukewarm water and knead by hand for 8-10 minutes until smooth and supple. Cover and rest for 30 minutes.
Gently round the whole dough into one ball. Cover and leave for another 30 minutes, until noticeably puffy. Meanwhile, stir the remaining 2 g flour, 15 ml water and all the baking soda in a very small saucepan over low heat for 1-2 minutes until a smooth thin paste forms. Set aside to cool.
On parchment, flatten the whole dough into an oval about 18 cm long and 10 cm wide. Press several deep lengthwise grooves with your fingertips without cutting through. Brush with all the cooled glaze and scatter over all the sesame seeds. Cover loosely and let rise for 30 minutes. Heat the oven to 225 °C during this rise.
Uncover and gently deepen the existing grooves. Bake on a tray at 225 °C for 15-18 minutes until golden, firm underneath and cooked through. Cool on a rack for 10 minutes. The whole small flatbread is one bread portion; toppings and dips are not included.