Taftoon Persian Wholemeal Flat Bread Recipes

Steps:

• Sift the flours into a large mixing bowl.
• Dissolve the yeast in 1/4 cup of the warm water; add 1 1/2 cups of the remaining water and the salt.
• Pour the yeast mixture into the center of the flour and gradually work in.
• Beat with your hands for 20-30 minutes, or use the dough hook on an electric mixer and beat for 20 minutes, gradually adding in as much of the remaining 3/4 cup water as the dough will take (as the dough is beaten it will be able to take a little more water).
• Preheat oven to high (around 450 degrees F or more), and place a griddle on the center shelf to preheat for 10-15 minutes; when hot, lightly oil with a small cloth dipped in oil.
• Turn the dough out onto an oiled board (no need to proof the dough); oil your hands and divide the dough into 6 parts, rolling each piece into a ball.
• Roll out each ball as thinly as possible with an oiled rolling pin and prick all over with a fork or pinwheel, in 3-4 vertical lines across the surface.
• Take the round of dough and stretch it a little across the backs of your hands, and place dough on the smooth side of a cushion or pad.
• Pull the rack out where the heated griddle is on, and turn the cushion over and press down onto it.
• Close the oven and cook 1 minute, then pat down dough to prevent bread from puffing up.
• Bake until surface is bubbly (about 3 minutes), then turn bread over and cook 2 minutes more.
• Remove bread from oven and wrap in a towel.
• Allow oven temperature to reheat before starting another.
• Do not allow rolled dough to rest before baking; prepare just before putting in oven.

Steps:

• You will need a 2 lb loaf tin, well buttered.
• Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
• Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
• Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
• Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
• Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
• Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
• Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
• Meanwhile, pre-heat the oven to gas mark 6/200C/400°F.
• After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
• Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
• Cool the bread on a wire rack.

Steps:

• add flour and corn flour into a bowl, mix with salt.
• form a small crater and add sugar, crumble fresh yeast into crater and add about 5 tablespoons lukewarm water. Incorporate yeast, sugar and bit of the flour until a creamy paste forms. let this mixture/bowl rest in a warm place for about 25 minutes. Starter dough will have risen and is bubbly.
• incorporate rest of water and olive oil and knead thoroughly until a soft, but firm dough has formed.
• let rest for the minimum of 1 hour in a warm place.
• form oval shaped breads and brush with olive oil, sprinkle with black sesame seeds and let bake on high heat for about 10 to 15 minutes in the pre-heated oven (225°C).