Persian Sweet Saffron Bread (Sheermal)

A pinch of saffron threads, ground to a powder using a mortar and pestle
3 tablespoons boiling water
2 1/2 cups unbleached all-purpose flour, plus extra for dusting
1/8 ounce/half envelope instant yeast
Pinch of sea salt flakes
1/4 cup sugar
1/4 cup butter, melted
2/3 cup milk, plus extra for glazing
1 teaspoon black or white sesame seeds

Put the saffron powder into a small cup and add the boiling water.  Let steep until the liquid is cool.

Put the flour, yeast, salt, and sugar into a large mixing bowl and stir to combine.  Add the melted butter, milk, and the cooled saffron solution, and stir well to form a dough.  Roll the dough into a smooth ball and place it in a bowl.  Cover the bowl with plastic wrap, then cover with a clean dishcloth and let stand somewhere warm for 1 1/2 hours to rise.

Heat the oven to 400 F.  Line a large baking sheet with nonstick parchment paper.

Once the dough has risen, punch it down and divide it into 4 equal portions.  Light dust your work surface with flour and roll out each portion of dough into a disk roughly 1/2-inch in thickness.  Transfer the disks to the prepared baking sheet.  Brush the surfaces with milk, then sprinkle each one with one-quarter of the sesame seeds.  Bake for 12 to 15 minutes, or until brown around the edges.  Transfer to a wire rack to cool, then serve warm.

Makes 4.

From Bazaar by Sabrina Ghayour