Persian flatbread with pistachio and feta dip recipe
 Learn how to make your own Persian flatbreads with British-Iranian chef, Sabrina Ghayour. Serve with a quick yoghurt dip, for scooping. 7g sachet fast-action dried yeast 500ml/18fl oz warm water700g/1lb 9oz strong white bread flour, plus extra2 tsp sea salt flakes75ml/2½fl oz olive oil50g/1¾oz butter, meltedhandful nigella or sesame seeds, to garnish 7g sachet fast-action dried yeast 500ml/18fl oz warm water 700g/1lb 9oz strong white bread flour, plus extra 2 tsp sea salt flakes 75ml/2½fl oz olive oil 50g/1¾oz butter, melted handful nigella or sesame seeds, to garnish 100g/3½oz shelled pistachio nuts75ml/2½fl oz olive oil300g/10½oz fetahandful fresh dill, leaves picked and roughly chopped1 garlic clove, crushed1 long red chilli (of medium heat), roughly chopped3 large tbsp Greek-style yoghurt 1 lemon, finely grated zest only, plus juice of ½ lemon 100g/3½oz shelled pistachio nuts 75ml/2½fl oz olive oil 300g/10½oz feta handful fresh dill, leaves picked and roughly chopped 1 garlic clove, crushed 1 long red chilli (of medium heat), roughly chopped 3 large tbsp Greek-style yoghurt 1 lemon, finely grated zest only, plus juice of ½ lemon Method Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved.Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water.On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours.Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise.Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving.Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads. Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved. Stir the yeast into 50ml/2fl oz warm water, then allow it to sit for a few minutes until it has dissolved. Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water. Combine the flour and sea salt flakes in a large bowl, then make a well in the centre. Pour the remaining warm water, 50ml/2fl oz olive oil and the yeast and water mix into the well. Mix with your hands until you have a smooth dough. If the dough is a bit too sticky, add a little extra flour; if it’s too dry, add a splash of warm water. On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours. On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the gluten within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another three times and, during the second time, incorporate the remaining 25ml/¾fl oz olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours. Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Once the resting period is over, the dough will have tripled in size. Elongate the dough ball gently by stretching it from both ends, then cut the dough in half. To form the correct shape for the bread, you will need to stretch each piece of dough into a long flat shape, about 40cm/16in long. Place each shaped piece of dough on a baking sheet lined with baking paper. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise. Using a sharp knife or pizza cutter, make two lengthways incisions 5–8cm/2–3¼in away from each end. Finally, cover each baking sheet with clean tea towels and leave the dough somewhere warm for 30 minutes to rise. Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving. Preheat the oven to 220C/200C Fan/Gas 7. Once the loaves have risen, brush with the melted butter and sprinkle with nigella seeds. Bake for 16–18 minutes, or until golden brown. The best way to check if the loaves are cooked through is to tap them with cutlery – they should sound hollow. Allow to cool for at least 30 minutes before serving. Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads. Meanwhile, make the dip. Put the pistachios and oil in a food processor and blend for 30 seconds. Add the remaining ingredients, then blend for about 1 minute, or until the mixture has a nice, rustic texture. Serve alongside the flatbreads.