Cumin Bread Recipe نان زیره


2 Cups =200 gr Bread Flour

1 Cup Yogurt (or water)

1 teaspoon instant yeast (قاشق مربا خوری)

1/2 teaspoon salt ( قاشق مربا خوری)

1/2 teaspoon sugar ( قاشق مربا خوری)

1 full teaspoon Cumin Seeds ( قاشق مربا خوری)

1 tablespoon Butter or olive oil or vegetable oil( قاشق غذا خوری)

And…Saffron which is actually optional!

optional: Cumin seeds, Poppy Seeds, Sesame Seeds or Black Sesame Seeds

Note: No Baking Powder, No Baking Soda

I  use the medium size of the spoons has shown in the picture, and called teaspoon! (or ghashoghe moraba-khori)

Dissolve half a teaspoon of sugar in one cup of Yogurt

add 2 cups or 400 gr of bread flour into a bowl,

add half of a teaspoon salt

add one teaspoon instant yeast

add one tablespoon Butter

add one full teaspoon Cumin seeds

mix well

add one cup of yogurt (dissolving sugar in yogurt)

mix the dough with fork, then with hands

 this dough is sticky when kneading

Cover the dough and let it rest (in warm area) for 1.5 to 2 Hours, or until doubled in bulk

Put it on a floured surface,

sprinkle with a little flour, Divide dough into 2 round pieces

cover again, and let them rest for another 10-15 min

use your hand to make them into elongated shape

Use your fingertip to make deep holes in each portion of dough,

Place ground saffron in a small bowl and pour hot water over it, hot water helps release the aroma and the golden-yellow color of saffron

Brush doughs with the saffron

Sprinkle a large baking sheet with cumin seeds and sesame seeds, transfer the dough to it

 sprinkle each dough with sesame seeds or poppy seeds on top

spray water in the oven (method of producing steam)

set oven to

400 degrees F = 200 degrees C or Gas mark 6

Bake for 20 minutes, until golden

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