Gursan

Instructions

1. Mix the flour, yeast, salt, sugar and cumin.
2. Add the oil and lukewarm water, then knead for 10 minutes until you have a smooth, elastic dough.
3. Cover and let rise for 1 hour somewhere warm, until doubled in size.
4. Divide the dough into 4 balls and flatten them into discs about 1 cm thick.
5. Prick the surface with a fork and sprinkle with sesame if you're using it.
6. Cook in a very hot pan, without fat, for 3 to 4 minutes per side, until golden and puffed.
7. Brush with melted butter as they come out of the pan.
8. Serve warm, with honey or alongside a sauce.