Recipe

Persian bread with fetta and honey

The perfect marriage of sweet and salty flavours!

  • 50 mins cooking
  • Serves 6
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From our "Five-ingredients" cookbook this simple persian bread with fetta and honey uses only 5 ingredients an a few pantry staples to create.

Ingredients

Five ingredients
  • 2½ cups (400g) bread flour, plus 1 tablespoon extra
  • 2 teaspoons (7g) dried yeast
  • 1 tablespoon honey, plus extra to serve
  • 2 teaspoons white sesame seeds
  • 200 grams danish fetta
Staples
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt flakes
  • 20 grams butter
  • 2 teaspoons caster sugar

Method

  • 1
    Place flour, yeast, honey, oil and salt flakes into the bowl of a food processor. With the motor operating, gradually add 1 cup (250ml) water, plus 1 tablespoon extra water; process until dough starts to form.
    2 Turn dough out onto a lightly oiled work surface; knead with oiled hands for 5 minutes or until dough is smooth and elastic. Place in a large oiled bowl; cover and stand in a warm place for 1 hour or until dough has doubled in size.
    3 Oil a 23cm x 34cm (9¼in x 13½in) oven tray; press dough out evenly to fill tray. Cover; leave for 1 hour or until dough has doubled in size.
    4 Preheat oven to 200°C/400°F.
    5 For butter glaze, place butter, extra flour, sugar and ¼ cup (60ml)water in a small saucepan; stir over medium heat for 2 minutes or until mixture boils and thickens.
    6 Gently score dough five times lengthways, using the back of a floured butter knife. Brush with butter glaze; scatter with sesame seeds.
    7 Bake bread, rotating the tray halfway through cooking time, for 25 minutes or until golden and cooked through. Serve bread warm with fetta and drizzled with extra honey.

Notes

Serve with ripe figs or wedges of crisp pear.swap it Serve with ricotta or goat's cheese instead of fetta.The bread is best eaten on the day of making, or it will freeze for up to 1 month. Thaw, then warm in a 180°C/350°F oven for 15 minutes.

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