Turmeric Dry Flat Bread

I carry vivid memories from childhood when my grandparents came to our house from Isphahan, bringing us stacks of dry flatbread. These breads had different flavours, made from different types of flour, spices, and dried herbs. My favourite was the turmeric dried bread, enhanced with dried dill and sesame seeds. Turmeric, with its beautiful yellow colour, is widely used in the central regions of Iran. 

Traditionally, these dried breads are made in Tanoor/Tandoor ovens until completely dry. They are perfect alongside yogurt or cheese or even broken into small pieces to be sunk into cold soups. My grandfather let them soak into a glass of milk for a few seconds, and enjoyed it with his breakfast.

This recipe is just an imitation of what I remember of this bread, certainly not the same, but close enough to bring back all my good memories.

Ingredients

200 grams sourdough starter discard 

100 grams all-purpose flour

2 tbsp high-quality olive oil

1 tsp turmeric powder

1/2 tsp sea salt

fleur de sel, dried dill, and sesame seed, for the top

Method

Preheat the oven to 170° C (150° C fan). Line the base of your oven tray with parchment paper. 

In a medium bowl mix the sourdough starter discard, flour, and turmeric powder until homogenous. Add the olive oil and salt and gently kneed with your hands until a smooth and cohesive dough forms.

Divide the dough in two, and shape each half into a rectangular shape. Cover with plastic wrap, and refrigerate for 30 to 45 minutes.

Gently roll out each half of the dough as thin as possible, lightly brush with some extra olive oil, and sprinkle dried dill, sesame seeds, and fleur de sel on top. 

Bake for 25 to 30 minutes, or until completely dry to touch, and very slightly golden around the edge.

Noosh-e-Jaan, may it nourish your soul. x