Recipe: Persian Breakfast by Bardia Ilbeiggi, Delara (دلارا) 

About the dish: Persian breakfast is my favourite — you get warm fresh seedy flatbread, lots of toppings and fun stuff to eat it with.

Instructions:

• Mix water 1 (25 g), sugar and dried active yeast together. Let sit for 5 minutes to activate
• Combine bread flour, salt and caraway seeds in a mixing bowl
• In another bowl, combine water 2 (125 g) and EVOO together
• Add both mixtures to a stand mixer. Knead with a dough hook for 4 to 5 minutes (or by hand if required)
• Grease a bowl with EVOO, then shape the dough into a ball. Transfer into the greased bowl, cover with a damp cloth, then proof for 1.5 hours
• Punch down and divide into 5x 85 g balls. Leave to rest for another 10 minutes
• Using a rolling pin, roll the dough to 1 to 1.5 cm thickness. Place on a parchment-lined baking sheet. Cover and rest for 1 hour
• Preheat the oven to 425°F
• In the meantime, make the glaze by adding the ingredients into a small pot. Turn heat down to medium and whisk for approx. 3 minutes until liquid starts to thicken. Let cool
• After the flatbreads have been proofing for an hour, brush with the glaze. Make indentions with your fingers and sprinkle the toppings
• Using a dry brush, gently press the seeds into the dough to make them stick (you can also brush over some extra EVOO)
• Bake for 20 to 25 minutes until golden brown
• Cool down on a wire rack. Store in an airtight container. Heat up when you’re about to eat
• Serve with 6.5 minute soft boiled egg, roasted brown butter and thyme carrots, honey drizzled clotted cream and whipped butter

Photo Credit: Golnar Khalesi