Sesame-Cumin Flatbreads with Salted Yogurt Dip

Blistered sesame-cumin flatbreads, enriched with lamb fat and paired with salted garlic yogurt, come hot off the skillet. They echo Yusuf’s night shift in Sesame on the Tandyr Lip, when Samarkand’s caravanserai clay had to smell of bread before the gates unbarred.

Serves 4

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Ingredients

• 3 cups all-purpose flour
• 1 cup warm water
• 1/2 cup toasted sesame seeds
• 2 tsp ground cumin
• 1 tsp salt
• 3 tbsp lamb fat
• 2 cups plain yogurt
• 1 garlic clove

Instructions

1. 1Mix flour, toasted sesame seeds, cumin and salt in a bowl. Add warm water and lamb fat, knead into a smooth dough and let rest 15 minutes.
2. 2Divide dough into 8 balls. Roll each into a thin round on a floured surface.
3. 3Heat a large cast-iron skillet over high heat until smoking hot. Cook each flatbread 1-2 minutes per side until blistered and charred.
4. 4Stir yogurt with crushed garlic and salt. Serve warm flatbreads with the salted yogurt dip.