This is a diamond-shaped Iraqi flatbread with sesame seeds on top.
Ingredients
- all-purpose flour: 6 cups
- powdered milk: 5 Tbsp
- instant yeast: 2 Tbsp
- white sugar: 2 Tbsp
- salt: 1 Tbsp (to taste)
- unsalted butter: 3 Tbsp (softened)
- ½ cups warm water (120 to 130 degrees F/50 degrees C): 2 piece
- vegetable oil: 1 tsp (or as needed)
- water: 0.25 cup
- all-purpose flour: 1 Tbsp
- white sugar: 0.5 tsp
- sesame seeds: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.
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Gradually add water to flour mixture, using your hands to mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
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Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
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Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.
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Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.
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Preheat the oven to 450 degrees F (230 degrees C).
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Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.
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Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.
