Sesame Flatbread Recipes

Steps:

• Tip the flour into a large bowl and add 1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it'll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Working with one ball at a time, and keeping the others covered with a tea towel, roll into flatbreads about 0.5cm thick.
• Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate. Continue cooking the remaining flatbreads. Wrap them in foil and keep warm in a low oven until ready to serve, or serve at room temperature.

Steps:

• Preheat a baking sheet under the broiler. Divide 1 pound refrigerated pizza dough into 4 balls; coat with olive oil and season with salt. Roll in 1/4 cup sesame seeds. Thinly stretch out the dough and broil, two at a time, on the hot baking sheet until golden, 3 minutes per side. Serve with plain Greek yogurt mixed with harissa and olive oil.

Steps:

• Heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
• Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
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Steps:

• Make dough:
• Pulse together flour, baking powder, and salt in a food processor until well mixed. Add butter and pulse until mixture resembles coarse meal. (Alternatively, whisk together dry ingredients and cut in butter with a pastry blender.) Transfer to a bowl and stir in yogurt and 1 cup sesame seeds until mixture forms a dough. Divide dough into quarters, wrapping each in plastic wrap. Chill 10 minutes.
• Preheat oven to 350°F.
• Make glaze:
• Stir together eggs, sugar, and soy sauce with a fork until sugar is dissolved.
• Roll out dough:
• Divide 1 dough quarter into 12 equal portions and form each into a 4-inch log with your hands. With a floured rolling pin, roll out each log into a 12- to 14-inch strip on a lightly floured surface. Transfer strips to 2 greased baking sheets. Brush strips with glaze and sprinkle with one fourth of remaining sesame seeds.
• Bake crackers:
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes total, or until glaze is golden brown and crackers are crisp. Transfer to racks to cool. Make more crackers in same manner.

Steps:

• In a small bowl, whisk together 2/3 cup warm water (154 grams), yeast and sugar. Let the mixture stand until foamy, about 10 minutes.
• In a separate bowl, whisk together the flours and salt. Stir in the yeast mixture and butter or canola. Knead the dough on a lightly floured surface until smooth and elastic. Transfer dough to a lightly greased bowl and cover it with a dish towel. Let it rise in a warm place until doubled, about 1 1/2 hours. Punch down the dough and knead it for 2 minutes.
• Preheat the oven to 500 degrees. Divide the dough into 6 equal balls. On a lightly floured surface, roll out a ball into an 8-inch circle. Brush with sesame oil and sprinkle with 1 teaspoon sesame seeds. Fold in all four sides of the circle to meet in the middle, forming a rectangle. Roll the dough again to 8 inches in diameter, then brush with sesame oil, fold in the sides again and roll to 8 inches. Brush the surface with additional sesame oil and transfer dough to a large greased baking sheet. Sprinkle with coarse sea salt. Repeat with the remaining dough balls. (You may need to use several baking sheets, or bake in batches, keeping unrolled dough loosely covered with plastic wrap or a dish towel until ready to use.)
• Bake until golden and slightly puffed, 7 to 10 minutes. Transfer to a wire rack to cool slightly.