Sweet Persian Bread

Hopped off the plane last night in Savannah, Georgia and went straight to the Pirate’s House to get me some low country cooking—Andouille Jambalaya. It shivered my timbers. Arrrgh, I have missed southern cuisine. The College English Association Conference is gearing up today, I’m polishing off my presentation for Saturday.

The only literary tie-in I’ve got for this Persian bread is my recollection of a Rumi poem likening erotic pleasures to breadbaking and, thereby, how we are to be with God. Much room for discussion here.

Sweet Persian Bread (nane sheer)

Adapted from Flatbreads and Flavors

Makes approximately 2 dozen 3- to 4-inch square thin flatbreads.

2 cups hard unbleached white flour, or more as necessary

1/4 tsp salt

1/2 cup brown sugar

1 tsp baking powder

3/4 cup milk, or more as necessary

1 tsp vanilla extract

1. You will need a medium-sized mixing bowl, two small (10- by 14-inch) baking sheets that can fit side by side in your oven, a rolling pin, and a sharp knife or pizza cutter.
2. Preheat the oven to 300°F.
3. In a medium-sized bowl, combine the flour, salt, sugar, and baking powder. Whisk or stir together. Make a well in the center and pour in the milk and vanilla extract. Stir the flour into the milk until a soft, kneadable dough begins to form. If the dough is too sticky, add a little more flour; if too dry, add a little more milk. Turn out onto a lightly floured bread board and knead for 2 to 3 minutes.
4. Dust two 10- by 14-inch baking sheets with flour. Divide the dough in half and roll out each piece to the size of the baking sheets (the dough should be less than 1/4 inch thick). 
5. Place in the center of your oven, and immediately turn the heat down to 250°F. Bake for 50 minutes. Remove from the oven. Working with one sheet at a time, turn out onto a large cutting board, and cut into 3- to 4-inch squares while the bread is still warm; it will harden quickly as it cools.

I would give these 3 stars. Not very exciting, they are like sub-par sugar cookies. KP says they taste better with a little jam or butter as a breakfast biscuit.