Sesame Flatbread

Let's Cook

1. Step 1.

   In a small pan over medium heat, heat ¼ cup vegetable oil for 1 minute until shimmering. Add ¼ cup all-purpose flour and stir quickly with a heatproof spatula or whisk. Reduce heat to low and stir constantly for about 3 minutes until the roux resembles peanut butter. Remove from heat and continue stirring for 1 minute, letting residual heat brown it further. Scrape into a heatproof bowl and set aside.

2. Step 2.

   In a large bowl, place 3 cups all-purpose flour. Add ⅔ cup boiling water and stir quickly with a spatula or wooden spoon to distribute. Add ⅓ cup cold tap water and stir to combine. Use your hands to bring the dough together. If too dry, add 1 to 2 tablespoons warm tap water. Once all flour is incorporated, knead on a work surface for about 2 minutes until smooth. The dough should feel damp but not sticky.

3. Step 3.

   Lightly dust your work surface with flour. Roll the dough into an 18x12-inch rectangle about ¼ inch thick, with the longer edge parallel to you. Stir the roux, then spread about 4 tablespoons of it over the dough, leaving a ½-inch border. Sprinkle 1 teaspoon kosher salt over the roux.

4. Step 4.

   Starting from the longer edge, roll the dough into a cylinder. Pinch the ends to seal the seam. Cut the cylinder into 8 equal segments.

5. Step 5.

   Preheat the oven to 450°F. Line a baking sheet with parchment paper.

6. Step 6.

   Turn each segment so the seam is on the bottom and the cut edge (showing the coil) faces you. Roll into a 5x3½-inch rectangle about ¼ inch thick. Flip so the seam side is up. Trifold like a letter (fold one third over the middle, then the other third on top). With the folded edge perpendicular to you, roll again into a 5x3½-inch rectangle. Repeat the trifold and set aside with the flap facing down. Repeat with remaining dough.

7. Step 7.

   Place ¼ cup sesame seeds on a small plate. Brush a little water (about ¼ cup total) on the surface of each piece. Dip the moistened side into sesame seeds. With seed side up, roll each into a 5x3-inch rectangle about ¼ inch thick. Place on the prepared baking sheet. Bake for 15 minutes, then flip the breads and bake for 4 minutes more, until puffed and lightly browned.

8. Step 8.

   Remove from the oven and let cool slightly before serving.