Put the dates and water in a pot and bring to a boil.
StovePot
2
Cook over low heat 5 minutes and mash the dates with a wooden spoon.
Stove
3
Line a sieve with thin cloth and set it over a bowl. Pour in the mixture, press the dates with a spoon, gather the edges of the cloth and squeeze well.
ColanderCheeseclothBowl
4
Return the liquid to the pot and reduce over low heat about half an hour, until to a thick syrup.
StovePot
5
Let the date syrup cool.
Jar
For the Dough base
6
Mix the flour, yeast, sugar and salt in a large bowl.
Bowl
7
Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
BowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
8
Cover and Let rise 1 hour in a warm place, until the dough doubles in size.
Plastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
To assemble
9
Divide the dough into 8 balls and roll each ball into a circle, thin.
Rolling pin
💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
10
Heat a heavy (cast iron is ideal) pan on high heat, without oil.
StoveCast-iron pan
11
Cook each bread 2–3 minutes per side, until blackish spots appear. Sprinkle the sesame seeds over the hot breads. Serve hot with the date syrup.
StoveFrying pan
💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.
302calories
6 gprotein
55 gcarbs
6 gfat
● protein 8%● carbs 74%● fat 18%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Sesame seeds: measured in tsp in this recipe: 1 tsp = 3 g · 573 kcal per 100 g · More about Sesame seeds →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
