Persian Sesame Flatbread

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A beloved everyday bread from Iran, this oval-shaped, dimpled flatbread has a pillowy interior and a glossy, slightly crackly crust brushed with butter. The signature topping of sesame seeds and flour-water paste (roomal) gives it a toasty crunch and unmistakable bakery aroma.

Nutrition Facts

Per serving (estimated)

• 450 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 3 gSugar
• 12 gProtein
• 480 mgSodium
• 180 mgPotassium
• 110 mgCalcium
• 3.5 mgIron
• 0.5 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) bread flour, plus more for dusting
• 2 1/4 tsp (7 g) instant yeast
• 1 tsp granulated sugar
• 1 tsp fine salt
• 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (60 g) plain whole-milk yogurt
• 1 large egg, room temperature
• 2 tbsp unsalted butter, melted
• 2 tbsp neutral oil, plus more for the bowl

For the roomal (flour paste topping)

• 1/3 cup (45 g) all-purpose flour
• 1/2 cup (120 ml) cool water
• 1/4 tsp baking powder
• 2 tbsp white sesame seeds

For finishing

• 2-3 tbsp melted butter for brushing
• Extra sesame seeds, for sprinkling

Directions

1. In a large bowl, whisk the warm milk, sugar, and yeast; let stand 5-10 minutes until foamy and fragrant. Stir in the yogurt, egg, melted butter, oil, and salt until combined.
2. Add 2 cups of the flour and mix with a wooden spoon, then add the remaining flour a little at a time and turn out onto a floured surface. Knead 8-10 minutes until smooth, soft, and just slightly tacky (it should spring back when pressed).
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. Meanwhile, make the roomal: whisk the flour, water, and baking powder in a small bowl until completely smooth, then set aside. The paste should be thick but pourable, like a thin pancake batter.
5. Punch down the dough and divide into 4 equal pieces. On parchment paper, roll each piece into an oval about 8 inches long and 1/4 inch thick. Transfer ovals (on their parchment) to two baking sheets.
6. Dip your fingertips in water and press deep, generous dimples all over each oval, almost piercing through to the parchment. Brush each oval generously with a thick coat of roomal so it pools in the dimples, then sprinkle liberally with sesame seeds.
7. Cover loosely with a kitchen towel and let rest 25-30 minutes while you preheat the oven to 450°F (230°C) with a rack in the lower third.
8. Bake the flatbreads one sheet at a time for 12-14 minutes, rotating halfway, until puffed, golden, and the sesame seeds are toasted.
9. Slide onto a rack and brush immediately with melted butter, reapplying once the first coat soaks in. Serve warm, tearing by hand.
10. Leftover flatbreads keep in an airtight bag at room temperature for 1 day, or freeze up to 2 months and reheat in a 350°F (175°C) oven for 4-5 minutes.

Cook’s Notes

• Always proof your yeast first in warm (not hot) milk with sugar – if it doesn't foam within 10 minutes, start over with fresh yeast.
• The roomal paste is non-negotiable for authentic texture; it sets into a thin, crackly shell that protects the soft crumb and gives the bread its bakery-style crackle when you bite into it.
• For deeper flavor, bloom 1 teaspoon dried fenugreek leaves (shanbalileh) into the roomal paste – it's a classic Persian touch used in Tehrani bakeries.
• Press the dimples firmly with wet fingers so they don't fill back in; if you skip this step the bread bakes up smooth and flat.
• Cold second rise is better than roomy – after shaping, refrigerate the dimpled, roomal-coated flatbreads for 1-2 hours, then bake straight from the fridge for an even more blistered crust.

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