Komaj is a local bread that has a soft texture and is very similar to milk bread and breakfast bread. It is not clear exactly where the origin of Komaj bread is, because in most of the old neighborhoods of Iran, Kamaj bread is prepared in the same way. Komaj bread is very easy to prepare and raw materials are always available. So join the cook plans to prepare a delicious local bread.
- Flour: 2 cups
- Milk: 1 glass
- Liquid oil: half a glass
- Dry dough: 1 tablespoon
- Sugar: 1 glass
- Eggs: 3 pieces
- Salt: The tip of a teaspoon
- Sesame: To decorate
Ingredients for bread:
- Egg yolk: 1 pc
- Milk: 2 tablespoons
- Sugar: 1 tablespoon
Pour the egg into a bowl with the milk and buttermilk and mix all the ingredients well with a hand wire.
In another bowl, sift all the dry ingredients and flour together 3 times.
Pour the flour ingredients into a relatively large bowl and empty the middle of the flour to pour the liquid ingredients in the middle of the ingredients and start mixing and mixing the dough from the middle until the whole mixture is smooth.
Spray the prepared bread dough on it with a little oil and put a cotton cloth on the dish and give it time for 1 hour for the dough to rest in a warm place and double the volume of the dough.
Divide the prepared bread dough into several equal balls and stamp on the local bread dough or draw on the surface of the dough with the help of a fork.
Preheat the oven and put a greaseproof paper on the cooking tray (do not use the tray inside the oven) and then place the local bread dough on the tray using the ingredients brought for the napkin. Wipe the dough and use sesame to decorate. Bake for 150 minutes at 150-200 ° C and bake for 10 minutes at the end of cooking. After baking, the bread is ready.