1000-Year-Old Bread Recipe

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Estimated reading time: 7 minutes

Fatir is a traditional Iranian bread that dates back over 1000 years. Some versions of fatir are unleavened, or without yeast, but this slightly sweet and tasty version of the bread calls for yeast so that it rises into a soft, sweet bread.

This recipe is simple and easy to make, with just a few basic ingredients that you probably have on hand. Optionally, you can add in walnuts, or mix cinnamon and sugar inside each section as filling. I top my fatir with sesame seeds, but these are optional if you have food allergies.

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Fatir Recipe

Prep Time: 30 minutes

Rest time: 1 hour 10 minutes

Bake time: 25- 30 minutes

Ingredients:

200 ml milk, slightly warmed
30 g sugar
8 g yeast
1 egg
2 g salt
4 g baking powder
380 g flour
20 g sunflower oil or softened butter
Sesame seeds (optional)

Egg Wash Ingredients:

75 ml of milk
1 egg yolk

Directions:

Pour the milk and sugar into a bowl and stir well.

Add yeast and mix gently.

Cover the mixture and let rest for 5 to 7 minutes so the yeast can activate.

Add the egg and mix it in.

Add salt and baking powder and make sure the mixture is stirred evenly.

Add in flour a little bit at a time and mix it in well until it forms a nice soft dough.

Fold in the oil or butter. This will make the dough sticky.

Sprinkle some extra flour on your countertop or workspace.

Knead the dough and form it into a round ball. Place your dough ball into an oiled bowl and cover. Let it rest for an hour.

Sprinkle some more flour on your workspace and knead your dough ball a little bit more.

Separate your doughball into seven equal pieces and form them into balls. If you wish to include filling, you can flatten each ball, and put a dollop of your filling (such as walnuts or a mixture of cinnamon and sugar) into the middle. Then form a ball around it.

Place the balls in your round bread pan in a circle, with one in the middle. They will form a flower shape as they bake. I used a cast iron pa, because I don’t have a round bread pan or cake pan. Any round cake pan, bread pan, or cast iron will work as long as the balls are close enough to touch. You may need to adjust the baking time depending on your pan.

Cover and allow your fatir dough to rest for ten to fifteen minutes, until the dough balls are touching. If your kitchen is cool, it may take a few extra minutes. Move the balls closer together, if you need to.