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Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons dry yeast
- 6 oz warm water
- 2 oz (1/2 stick) butter, melted
- 2 oz (1/4 cup) plain yogurt
- 1 large egg
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- Melted butter, as needed
- Poppy seeds or za'tar, as needed
Details
Servings 6
Adapted from highaltitudebakes.com
Preparation
Step 1
Combine the flour and yeast.
Add the water, melted butter, yogurt, egg, sugar and salt.
Knead slowly for about 4 minutes. The dough should be very elastic but still wet.
Place the dough in a greased bowl and cover with plastic wrap.
Let the dough rise for 30-35 minutes or until it has doubled in size.
Fold the dough gently and shape into 6 balls.
Preheat your oven to 375 F.
Let the dough rest for 10 minutes.
Gently stretch each ball into ~7" teardrop shapes that are ¼" thick. You can also use a rolling pin to help.
Place the dough on a parchment-lined baking sheet and brush each teardrop with melted butter. Sprinkle with poppy seeds or za'tar.
Bake for 10-12 minutes or until the breads are golden brown and puffed. Cool completely.
Makes about 6 pieces.
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