1. Put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste. 2. Divide into 4 equal parts, then cover with plastic wrap & refrigerate. 3. Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place. 4. In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands. 5. Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm. 6. Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes. 7. Line a large baking sheet with parchment paper. 8. When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick. 9. With your hands flatten one portion of the date paste into a smaller disk about 4 1/2 inches across, then lay it in the middle of the dough. 10. Turn the edges of the dough over the filling & seal the dough, then turn the dough over & lay it on the prepared baking sheet. Pat with your hands to make as perfect a circle as you can. 11. Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes. 12. Preheat oven to 400 degrees F. 13. Brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
