Astarayi Tareh (آستارایی تره) — Caspian Herb and Feta Flatbread

• 360 gAll-purpose flour (plus extra for dusting)
• 7 gInstant yeast (1 standard packet)
• 8 gSugar (2 teaspoons)
• 240 gWarm water (about 40°C / 104°F)
• 30 gOlive oil (2 tablespoons, plus 1 teaspoon for the bowl)
• 6 gFine sea salt (1 teaspoon)
• 250 gSpinach leaves (washed and dried well, roughly chopped)
• 40 gParsley (leaves and tender stems, finely chopped)
• 30 gCoriander (cilantro) (leaves and tender stems, finely chopped)
• 80 gSpring onions (thinly sliced (white and green parts))
• 1 gBlack pepper (about 1/2 teaspoon, freshly ground)
• 150 gFeta cheese (crumbled; choose a firm, brined feta)
• 50 gEgg (1 large egg, beaten (for egg wash))

Instructions

1. 1

   Make the dough: In a large bowl, whisk flour, instant yeast, sugar, and salt until evenly combined. Add warm water and olive oil, then mix with a spoon until a shaggy dough forms. Knead 8–10 minutes by hand (or 6 minutes on medium in a mixer) until smooth, elastic, and slightly tacky.

2. 2

   First rise: Lightly oil a clean bowl with 1 teaspoon olive oil. Place the dough inside, turn once to coat, and cover tightly. Let rise in a warm spot (24–27°C / 75–80°F) for 60 minutes, or until doubled. Meanwhile, prepare the filling so it can cool completely before assembling.

3. 3

   Cook the herb filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add spring onions and cook 2 minutes until softened. Add spinach and cook 3–5 minutes, stirring, until wilted and most moisture evaporates. Stir in parsley, cilantro, and black pepper for 30 seconds, then transfer to a plate to cool 15 minutes.

4. 4

   Combine filling: Once the herb mixture is cool to the touch, squeeze any visible liquid from it using clean hands (this helps prevent a soggy bread). Fold in crumbled feta until evenly distributed. Taste and adjust only if needed; feta is salty, so avoid adding extra salt unless the filling tastes flat.

5. 5

   Shape and fill: Preheat the oven to 230°C / 450°F with a heavy sheet pan or pizza stone inside for at least 15 minutes. Punch down the dough and divide into 2 equal pieces (about 320 g each). On a floured surface, roll one piece into a 25 cm / 10 in round. Spread half the filling, leaving a 2 cm border.

6. 6

   Seal and proof briefly: Fold the border over the filling to create a neat rim, then gently press to seal and flatten slightly so the bread bakes evenly. Transfer to parchment paper. Repeat with the second dough piece. Cover both loosely and rest 15 minutes; this relaxes gluten and helps the crust bake tender rather than tight.

7. 7

   Bake: Brush the exposed dough rim lightly with beaten egg. Carefully slide the parchment with one flatbread onto the hot pan/stone. Bake 8–10 minutes at 230°C / 450°F until the rim is deep golden and the bottom is browned. Bake the second flatbread the same way. Brush with 1 teaspoon olive oil after baking if desired.