Iraqi Sesame Flatbread

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Iraqi sesame flatbread is a soft, pillowy round bread that anchors nearly every meal in Iraq, from breakfast spreads to saucy stew dinners. Made with a handful of pantry staples and topped with toasted sesame seeds, this bread puffs up beautifully on a screaming-hot pan. Tear off a piece and use it to scoop up hummus, kebabs, or rich tomato-lamb stews for an authentic taste of the Middle East.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 1 gSugar
• 9 gProtein
• 390 mgSodium
• 115 mgPotassium
• 20 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus extra for dusting
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 1 cup (240 ml) warm water, about 110°F (43°C)
• 2 tbsp olive oil, plus more for greasing the bowl

For topping and assembly

• 2 tbsp white sesame seeds
• 1 tsp nigella seeds (optional)
• 2 tbsp olive oil, for brushing
• Extra flour for shaping

Directions

1. In a large bowl, whisk together the warm water, yeast, and sugar. Let stand for 5 to 8 minutes until foamy and bubbly on top.
2. Add the flour, salt, and 2 tablespoons olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
3. Knead the dough for 8 to 10 minutes until smooth, elastic, and slightly tacky. Shape into a ball, place in an oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
4. Punch down the risen dough and divide it into 6 equal portions. Roll each piece into a smooth ball and let them rest, covered, for 10 minutes to relax the gluten.
5. On a lightly floured surface, roll each ball into a 6-inch round about 1/8 inch thick. Brush the surface lightly with olive oil and press white sesame seeds (and nigella seeds, if using) evenly into the dough.
6. Heat a cast iron skillet or heavy griddle over medium-high heat until very hot; you should see a faint shimmer. Working one at a time, place a flatbread seed-side down and cook for 60 to 90 seconds, until golden spots appear underneath.
7. Flip and cook the second side for another 45 to 60 seconds, pressing gently with a spatula so the bread puffs up. Transfer to a clean kitchen towel and fold the towel over to keep warm.
8. Repeat with the remaining flatbreads, stacking them in the towel as you go. Serve immediately while warm and soft, or wrap tightly for later use.

Cook’s Notes

• Dough should be soft and slightly tacky; resist adding too much flour during kneading, as it can make the finished bread tough and dense.
• For the best puff, make sure the skillet is properly preheated and avoid pressing down on the bread as it cooks.
• Store leftover flatbreads in a zip-top bag at room temperature for up to 3 days, or freeze for up to 1 month; revive briefly over an open flame or in a hot dry pan.
• A pizza stone preheated in a 475°F oven mimics the traditional tannour clay oven and produces bakery-style puffs.
• Brush warm flatbreads with garlic-infused olive oil right after cooking for an extra layer of savory flavor.

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