Persian Dill Soup Bread (Nan-e Soup)

Warm the milk gently until just lukewarm. Stir in the honey and yeast, mixing well. Let the mixture rest for 5–10 minutes, until foamy and activated.

In a large bowl, combine the flour, salt, and dried dill. Add the yeast mixture and olive oil, then mix and knead until a soft, smooth dough forms.

Cover the dough and let it rise in a warm place for about 60 minutes, or until doubled in size.

Gently punch down the dough and divide it into portions of about 30 g each. Shape each portion into a small cylinder or baton.

Lightly brush the surface of each piece with water or beaten egg, then sprinkle with sesame or nigella seeds.

Arrange the breads on a lined baking tray and let them rest for 15 minutes to rise slightly.

Preheat the oven to 150°C (300°F). Bake for about 30 minutes, until the breads are dry, lightly crisp, and pale golden.

Remove from the oven and allow to cool slightly. Slice and serve warm or at room temperature alongside your favorite soup.