Dezful Date-Filled Flatbreads
These traditionally inspired date-filled cookies from Dezful are incredibly soft and fluffy, making them a perfect snack or treat.
Ingredients
- 1 kg flour (mixture of 500g white flour and 500g whole wheat flour)
- 200 g solid vegetable shortening · melted
- 150 g sugar
- 1 tbsp dry yeast
- 20 g cumin seeds
- 400-470 g water
- Salt
- Pitted dates
Preparation
- 1
In a large bowl, mix the flour, sugar, yeast, salt, cumin seeds (rub them in your palms to release the aroma), and the melted shortening. Gradually add water, mixing by hand until the dough is soft and consistent. Do not over-knead. Cover the dough and let it rest for 50-60 minutes until it doubles in size.
- 2
While the dough rests, prepare the filling. Place the pitted dates in a skillet with 2-3 tablespoons of water over low heat. Use a pestle or masher to crush them until smooth, then set aside.
- 3
Once risen, shape the dough into tangerine-sized balls. Flatten a ball slightly, add a portion of the date paste in the center, and fold the dough over to seal it completely like a pouch.
- 4
Using a rolling pin, flatten the stuffed dough balls into flatbreads, about 1 to 1.5 cm thick. Use a cookie stamper or a fork to poke patterns onto the surface.
- 5
Arrange the flatbreads on a greased baking sheet and bake in a preheated oven at 180°C for 8-10 minutes, or until the bottom is golden. Finally, turn on the broiler for a few minutes to brown the tops.
