A Recipe for Fresh, Tasty Homemade Persian Bread
In the following recipe, the amount of sugar can be adjusted down. Also, instead of yeast other fermenters such as kefir or yogurt probiotics can be tried.
Ingredients:
2 eggs, Adequate bread flour, Half a cup of thickened sour yogurt, Half a cup of warm water, One third cup of sugar, 120 grams (4 ounces) of butter, A pinch of salt, a teaspoon of yeast or probiotic starter
For bread topping: Mix One egg, One teaspoon of concentrated saffron solution, warm water or milk, and honey (optional)
To activate the yeast starter you need to dissolve a teaspoon of yeast with a teaspoon of sugar in warm water in vessels made out of glass, wood or china (no metals). Do not use metallic spoons either because metals are toxins to yeast and many microorganisms. Allow 10 minutes for yeast to activate. Then mix the 2 eggs with salt, room-temperature butter, thickened yogurt and sugar and then add the yeast starter to this mixture.
Slowly add sifted flour to this mixture and mix it into a smooth dough. Add enough flour to make sure the dough does not stick to your hand but avoid overdrying it with too much flour. Then knead the dough for 10 minutes. Add the dough to lightly oiled glass container and cover it with a clean towel or cloth for an hour.
Deflate the puffed dough and fit it in a circular, greased or oiled dish. Cover the dish and let it be conditioned for another 30 minutes. Then apply the topping mix on the surface of the flat-molded conditioned dough and place the mold inside an oven pre-heated to 170 celsius (340 Fahrenheit) for 30-40 minutes. Allow it to cool and if you like it sweeter and moister, baste the top with a warm honey solution. Enjoy!
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