Persian Bread

Ingredients (Serves 4):

• 1 1/2 tsp dried yeast

• Pinch sugar

• 1 tbs Beerenberg Extra Virgin Olive Oil

• 2 cups plain flour

• 1/2 cup wholemeal flour

• 1/4 cup polenta

• 1-tsp sesame seeds, plus extra to garnish

• 60g creamy Feta cheese crumbled

• Dressed Persian Herbs, to serve

• 40g baby rocket leaves

• 3/4 cup each parsley and coriander leaves

• 1/4 cup mint leaves

• 1/2 cup Beerenberg Extra Virgin Olive Oil

• 1/4 cup lemon juice

• 2 tsp crushed garlic

• 1 tsp paprika

• Pinch dried chilli flakes

Method:

1. In a large bowl, stir together the yeast, sugar, 1 cup lukewarm water, oil and 1 cup of the plain flour. Rest in a warm place for 1 hour until spongy.

2. Add remaining flours, polenta, seeds and 1 teaspoon of salt. Mix to a soft dough. Turn out onto a lightly floured surface. Knead 5 minutes until smooth and elastic. Place dough in an oiled bowl, turning to coat. Cover. Let rise about 1 hour until doubled.

3. Preheat oven to 220C/200C fan forced. Punch dough down, quarter, then shape into 4 smooth balls. Flatten balls on 2 lightly oiled oven trays. Rest 10 minutes to soften. Pat out to 20cm diameter rounds. Pierce bases with a fork. Brush lightly with oil and sprinkle with extra seeds.

4. Bake for 12 minutes. Sprinkle with feta. Bake 3-5 minutes more until bread is cooked and golden. Top with Dressed Persian Herbs and serve hot.

5. To make the Dressed Persian Herbs: Remove coarse stems from rocket and herb leaves. Combine in a bowl. Whisk together the remaining ingredients. Season to taste with salt and black pepper. Pour dressing over the herbs. Toss to combine.