Persian Flatbreads

Sesame seeds make a crisp topping for this soft and chewy flatbread. Recipe from canadaian living light and healthy cookbook.

In large bowl , dissolve sugar in water , sprinkle yeast over top and let stand 10 mins.

Using wooden spoon , stir in 3 cups of the flour , marg or butter and salt , beat until smooth.

Add enough of the remaining flour to form soft dough.

Turn out dough onto lightly floured surface , knead for about 10 mins or until smooth and elastic.

Place dough in greased bowl , turning to grease all over.

Cover with plastic wrap or damp tea towel.

Let rise in warm place for about 1-1 / 4 hours or until doubled in bulk.

Punch down dough and divide into 3 portions.

Form each portion into ball.

Place on lightly floured surface and sprinkle with flour.

Cover and let stand for 20 minutes.

Stretch and roll out each portion of dough into 16 inch long oval.

Place on ungreased baking sheets.

Using side of hand make ridges 1 inch apart down length of each oval.

Brush each loaf with milk and sprinkle with sesame seeds.

Let stand for 15 mins.

Bake in 375 oven for 25-30 minutes or until golden.

granulated sugar, water, active dry yeast, all-purpose flour, margarine, salt, 2% low-fat milk, sesame seeds