Name: Sesame Flatbreads
Prep time: 1 h
Cook time: 4 min
Yield: 8
Ingredients: Dough; 200 grams sourdough starter (2/3 cup); 60 grams water (1/4 cup); 275 grams flour (2 cups, heaping) * see Notes; 125 grams milk (~1/2 cup); 75 grams plain yogurt (1/4 cup); 5 gram salt (1 tsp); Dipping and Topping; 20 grams honey (1 Tbsp); 70 grams sesame seeds (1/2 cup)

Instructions

Mix the dough ingredients in a bowl and then hand-knead for a few minutes. Add a small amount of flour if too sticky or more milk if too dry. ⁠
Cover the dough and let it rise by 50-100%. This can take several days in the refrigerator or 4-8 hours at room temperature depending on starter liveliness and ambient/dough temp.
Scrape the dough onto a clean work surface, press it into a circle, and divide in eight pieces. I cut the dough like it is a pie.
Roll the dough triangles into eight balls, cover, and let rest 20 minutes or longer if the dough is cold.
Prep a bowl with honey-water and another bowl or plate with sesame seeds.
On your stove, preheat a 9-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error. Remember that a long pause between frying two breads can make the pan a lot hotter. I like to use two pans at once for a speedy process.
See the Notes ** for oven baking instructions.
Pat one of the dough balls down into a flatter shape. Dip the disk into the honey-water and then the sesame seeds, coating on all sides.
Using a rolling pin, roll the dough into a circle about 1/4-inch thick. With the sesame seed coating, you don't need to flour or oil your work surface.