Maman Azar Fatir

Ingredients

All-purpose flour: 500 g

Whole milk: about 340 ml, added slowly

Active dry yeast: about 1½ teaspoons

Sugar: 1½ tablespoons, or to taste

Oil: about 2 tablespoons

Turmeric: small pinch, not too much

Salt: small pinch

Egg yolk: 1, for brushing

Sesame seeds: for topping

Instructions

1. Sift the flour 3 times.

2. Add yeast, turmeric, salt, sugar, and oil to the flour.

3. Add the milk slowly, mixing as you go. Do not pour it all at once.

4. Knead until the dough is smooth and no longer sticks badly to your hands or gloves.

5. Cover and rest until the dough becomes fluffy and airy. It does not have to fully double.

6. Cut into pieces, about 90–100 g each. (Suggestion: either 2, 4, 8, 16 equal sizes)

7. Roll each piece into a ball, then flatten to about 1–1.5 cm thick.

8. Let the shaped pieces rest again for 20–40 minutes, until slightly puffy.

9. Brush with egg yolk and sprinkle sesame seeds on top.

10. Bake at 350°F / 180°C on the middle rack for about 18–25 minutes, until golden on top and lightly colored on the bottom.