Komaj (Persian bread) | How to make Komaj (Persian bread)

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ByMayuri Patel
Created on 24th May 2017
  • Komaj (Persian bread), How to make Komaj (Persian bread)
Komaj (Persian bread)by Mayuri Patel
  • Komaj (Persian bread) | How to make Komaj (Persian bread) (2 likes)

  • 1 review
    Rate It!
  • By Mayuri Patel
    Created on 24th May 2017

About Komaj (Persian bread)

Komaj is a Persian sweet and savoury bread. The main ingredients that are added to make this special bread is turmeric, cumin, dates and cardamom

Komaj (Persian bread), a deliciously amazing recipe to treat your family members. This recipe of Komaj (Persian bread) by Mayuri Patel will definitely help you in its preparation. Surprisingly the preparations for Komaj (Persian bread) can be done within 180 minute. Isn't it interesting. Also, the time taken for cooking Komaj (Persian bread) is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 8 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Komaj (Persian bread) is just too tempting. Cooking Komaj (Persian bread)at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Komaj (Persian bread) is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKomaj (Persian bread) from Better Butter.

  • Prep Time3Hours
  • Cook Time10mins
  • Serves8People
Komaj (Persian bread)

Ingredients to make Komaj (Persian bread)

  • 3¾ cup plain flour (all purpose flour or bread flour)
  • ¼ cup sugar
  • ⅔ -1 cup warm milk
  • 2½ tsp roasted and lightly crushed cumin seeds (jeera)
  • 1 tsp instant active dry yeast
  • ½ tsp turmeric powder (haldi)
  • ½ -¾ tsp salt
  • 1 egg (optional)
  • 1½ tbsp olive oil
  • For Filling:
  • 12 -15 dried dates pitted and cut into chunks
  • 25 g soft butter ( about 1½ tbsp)
  • 1 tsp cardamom powder
  • milk or fresh cream for brushing on top
  • icing sugar for dusting (optional)
  • extra oil for greasing

How to make Komaj (Persian bread)

  1. Mix flour, sugar, salt, 2 tsp of coarsely crushed cumin, turmeric powder and yeast.
  2. Lightly whip the egg, add milk and oil to it. Mix it. Add the egg mixture to the flour and form a dough.
  3. Dust the worktop lightly with flour. Knead the dough till it is smooth and pliable. This will take about 10 minutes.
  4. Lightly grease a bowl. Form the dough into a ball. Lightly grease it and place it in the bowl. Cover, place the bowl in a warm place and let the dough rise till it is double in size for about 1½ hour.
  5. Gently knead the dough remove the air and form into a ball again. Place it in the bowl again, cover and let it rise again till it is double in size for about one hour.
  6. In the meantime, prepare the filling by mixing the dates, butter and cardamom powder.
  7. Preheat the oven to 180°C.
  8. After the second rise, gently knead the dough. Divide the dough into 10 or 16 parts.
  9. Roll one part into a strip about ¼ inch thick. With your cutter, make a mark on the rolled dough so that acts an indicator as to where to place the filling.
  10. Place about ½ tsp of the filling and cover with the other part of the rolled dough. Cut with a cutter (round, square, heart shaped etc).
  11. Place the bun on a greased baking tray. Repeat with the remaining dough.Use the left over dough also.
  12. Brush the top of the buns with milk or cream. Sprinkle the remaining crushed cumin seeds on top.
  13. Bake the buns for 10-15 minutes. or until golden brown.
  14. Remove from the tray and place on a wire rack to cool. Sprinkle powdered sugar on top while it is still warm.
My Tip: If you're not using the egg then add 2-3 tbsp more of milk. After placing the filling on the dough, brush the edges with water so that when the other part of the dough is placed over it and cut into shape, it seals well. Otherwise during baking it can open up.

Reviews for Komaj (Persian bread) (1)

Shalini Digvijay2 months ago
Looks good. I'll be happy to try this one . Congrats on the win.
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