Bolani-e Zanjabil (ginger flatbread)

Instructions

1. Dissolve the yeast and sugar in the warm water, then pour this mixture into the flour with the salt.
2. Knead for 8 minutes until you get a smooth, elastic dough, then let it rise for 1 hour, covered, in a warm spot.
3. Finely slice the spring onions and mix them with the grated ginger, cumin, pepper and a pinch of salt.
4. Divide the risen dough into 4 balls, then roll each into a thin disc about 20 cm across.
5. Place a quarter of the filling in the center, fold the edges toward the middle and pinch well to seal, then gently flatten by hand.
6. Heat a pan with 1 tablespoon of oil over medium heat and cook the bolani for 3 minutes on each side until golden.
7. Serve hot, cut into portions, with yogurt.