Aromatic Iranian Komaj Bread
Ingredients
- 6 cups bakery flour or bread flour
- 2 cups warm milk
- 2/3 cup oil (onion oil, vegetable oil, or any oil)
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 1/3 cup warm water (for yeast activation)
- 2 eggs (yolks reserved for egg wash, whites for dough)
Spices
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- pinch of black pepper
- 1 teaspoon dried fenugreek powder
Egg wash
- egg yolks mixed with 1 tablespoon milk or 1/2 tablespoon yogurt
Toppings
- walnut pieces
- nigella seeds
Preparation
Dissolve yeast and sugar in warm water and let it sit until foamy
In a large bowl, combine flour, warm milk, oil, egg whites, salt, turmeric, black pepper, and fenugreek powder
Add the yeast mixture to the dry ingredients and knead until a smooth dough forms
Cover the dough and let it rise in a warm place until doubled in size
Punch down the dough and divide it into three equal portions, each weighing about 500 grams after rising
Shape each portion into a flat bread and place on a baking sheet
Prepare the egg wash by mixing the reserved egg yolks with milk or yogurt and brush it over the breads
Sprinkle the tops with walnut pieces and nigella seeds
Preheat the oven to 180°C and bake for about 1 hour until golden brown
Tips
No mold is needed for shaping the bread
This recipe makes three large breads and is not sweet
Bake in a traditional oven or regular oven, and be patient until the bread is fully golden for best results
