Moslaseh Paniri (مثلث پنیرى) — Persian Savory Cheddar Cheese Triangles

• 250 gAll-purpose flour (spooned and leveled if measuring by volume (about 2 cups))
• 10 gBaking powder (about 2 1/4 teaspoons)
• 4 gFine salt (about 3/4 teaspoon)
• 2 gGround black pepper (about 1 teaspoon; use freshly ground for best aroma)
• 60 mlNeutral oil (such as sunflower, canola, or grapeseed (about 1/4 cup))
• 120 mlWhole milk (cold or room temperature (about 1/2 cup))
• 150 gSharp cheddar cheese (coarsely grated; avoid pre-shredded for better melting)
• 15 mlMilk (for brushing before baking (about 1 tablespoon))

Instructions

1. 1

   Preheat the oven to 200°C / 400°F and line a large baking sheet with parchment paper. Grate the cheddar and keep it chilled while you mix so it stays distinct in the dough. Measure all ingredients precisely; accurate flour and baking powder amounts are key for the biscuit-cracker texture.

2. 2

   In a medium bowl, whisk together the flour, baking powder, salt, and black pepper for 20–30 seconds until evenly combined. This distributes the leavening and seasoning so every triangle rises and tastes consistent. If your kitchen is very warm, chill the bowl for 5 minutes to keep the dough tender.

3. 3

   Add the oil and rub it into the dry mixture with your fingertips for about 45–60 seconds, until it looks like coarse sand with a few small clumps. This coats the flour and helps create a flaky, short texture. Stir in the grated cheddar until the shreds are evenly coated and separated.

4. 4

   Pour in 120 ml milk and mix with a fork or spatula just until a shaggy dough forms, about 30–45 seconds. If dry flour remains, press and fold the dough 6–8 times; avoid kneading. The dough should be soft but not sticky—if needed, add 5–10 ml milk, maximum, to bring it together.

5. 5

   Turn the dough onto a lightly floured surface and pat into a 20 cm round, about 1.2 cm thick. Use a knife or bench scraper to cut into 8 equal wedges (like slicing a pizza). Transfer wedges to the prepared sheet, spacing them 3–4 cm apart so heat circulates and edges crisp.

6. 6

   Brush the tops lightly with 15 ml milk for better browning. Bake at 200°C / 400°F for 15–18 minutes, rotating the tray at minute 10, until the tops are golden and the bottoms are lightly browned. Cool on the tray 5 minutes, then move to a rack for 10 minutes to set the crumb.