Ready in 45 minutes
These basic breads of Persian origin are scored to prevent pockets from forming.
Use pieces of bread to scoop up foods or to soak up sauces.
Mix together flour and dry ingredients (salt and dry yeast) in a large bowl and make a well in the center.
Mix together lukewarm water and oil and pour into the well.
Knead ingredients together by hand for 5 to 10 minutes until a soft, smooth dough is formed.
Place the dough in a greased bowl, cover with a kitchen towel and place in a warm draft-free location for about an hour after kneading.
Punch down dough and divide it into 2 or 3 equal balls. Brush each ball lightly with olive oil on a lightly oiled (instead of floured) work surface to prevent sticking. Shape each ball into a large circle or rectangle about 1/2 to 3/4-inch thick. Place dough on a lightly greased baking sheet, cover with a towel and let rise in a warm, draft-free location for 20 - 30 minutes. Brush top of dough with olive oil. using a sharp knife or razor blade, cut 4 or 5 parallel lines running the length of the bread. If making a rectangular loaf, make cuts going in the opposite direction as well, forming small squares.
Bake in a preheated 425F oven for approximately 15 minutes. Cut into small sections for serving.
Makes 2 or 3 rounds.
After brushing with oil and cutting the grooves, vary by sprinkling with seeds such as sesame, anise, fennel, caraway, etc.
Sprinkle with flax or sesame seeds before putting into oven, if desired.