Breakfast
Sesame and Honey Flat Cakes
Ingredients
Method
- In a bowl, combine the flour, sesame seeds and salt.
- Mix the honey, oil and warm water together, then pour into the dry ingredients and knead into a soft dough, about 5 minutes.
- Rest the dough for 10 minutes, then divide into 12 pieces and flatten each into a small round about 1 cm (1/2 in) thick.
- Press extra sesame seeds onto the tops of the cakes.
- Heat a dry griddle or heavy frying pan over medium-low heat and cook each cake for 3-4 minutes per side until golden brown and cooked through.
Native Name: Gerdeh-ye Konjed
Cultural Background: Sesame was cultivated across the Persian Empire and pressed for oil as well as used whole in baking, while
wild and cultivated honey sweetened breads for those who could afford it. Small griddle-baked cakes like these,
cooked directly on a heated stone or metal sheet, were a practical way to use grain, sesame and honey
together as a portable morning food for travellers along the Royal Road.
Tips:
– Keep the heat moderate — too high and the honey in the dough will scorch before the centre cooks.
– Toast the sesame seeds lightly first for extra flavour.
Variations:
– Add a pinch of ground cardamom to the dough for a more fragrant cake.
– Drizzle a little extra honey over the warm cakes before serving.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Warm briefly on a dry pan or in a low oven for a few minutes to refresh.
Nutrition: Per cake: approx. 165 kcal, 3 g protein, 24 g carbohydrate, 6 g fat, 1.5 g fibre.
FAQs:
Q: Can these be made ahead for travel?
A: Yes, they were traditionally valued exactly because they keep well; store them wrapped in cloth or an airtight container.
Q: Can I use a different sweetener?
A: Date syrup can replace honey for a similar result with a slightly deeper flavour.