- 350 g white wheat flour, t550
- 225 g yoghurt
- 150 g strong white wheat flour
- 80 g milk, lukewarm
- 75 ml sunflower oil
- 50 g pistachios, chopped
- 50 g raisins, chopped
- 30 g coconut, desiccated
- 15 g onion seeds
- 15 ml sesame oil
- 15 g yeast
- 5 g fennel seeds
- 5 g salt
- 5 g sugar
- Butter, melted, for wash
Dissolve yeast and sugar in milk.
Sieve flours into a large bowl with the salt, stir in the oils and yoghurt, and yeast mixture. Fold out onto a clean work surface, knead for 15 minutes until the dough is soft and spongy. Add more sunflower oil if necessary.
Add half of the onion seeds and make sure they are evenly distributed through the dough.
Leave to rise for an hour, degas and leave for a further hour.
Divide into six equal pieces, roll each one less than 1 cm thick with a 20 cm diameter and pull into a tear shape.
Place the pieces on heated trays dusted with half of the coconut, cover and leave to rise for 30 minutes.
Preheat oven to highest setting.
Bake for five minutes.
Combine remaining coconut, fennel seeds, pistachios, raisins and remaining onion seeds.
Remove tray from oven, turn off heat and leave oven door open.
Wash each bread liberally with butter, sprinkle with coconut mixture, place tray back in open oven for three minutes.