By Zendegi Roostai (Rural Cuisine) on Instagram
Whenever I bake this sweet, fragrant bread, I’m transported back to childhood—when my mother would lovingly prepare Komaj for me to take to school as a snack. Its aroma is so captivating that, even now, the scent fills not just my kitchen but the entire village, drawing neighbors with its warm, familiar comfort.
Komaj bread is a perfect companion to breakfast or afternoon tea, especially when paired with a freshly brewed cup. I prepared this batch using the traditional Sartash Bontash method, where heat is applied from both the top and bottom using charcoal—a technique that adds depth and authenticity to the flavor.
Ingredients:
- All-purpose flour: 2 kg
- Sugar: 1½ cups
- Semi-solid oil: 3 tablespoons
- Dry yeast: 1 tablespoon
- Salt: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Eggs: 3
- Milk: As needed to form the dough
Instructions:
1. Activate the yeast: In a small bowl, mix the dry yeast with a bit of warm milk and a pinch of sugar. Let it sit for 10–15 minutes until frothy.
2. Mix the dry ingredients: In a large bowl, combine flour, sugar, salt, and turmeric.
3. Add wet ingredients: Beat the eggs and add them to the flour mixture along with the semi-solid oil and activated yeast.
4. Form the dough: Gradually add milk, kneading until a soft, pliable dough forms. It should be slightly sticky but manageable.
5. Let it rise: Cover the dough with a clean cloth and let it rest in a warm place for 2 to 3 hours, or until doubled in size.
6. Shape the bread: Divide the dough into desired portions and shape them into rounds or ovals.
7. Final proof: Let the shaped dough rest for another 15 minutes before baking.
8. Bake: Using the Sartash Bontash method (or a conventional oven at 180°C / 350°F), bake until golden brown and fragrant—about 25–30 minutes depending on size.
Serving Suggestion:
Serve warm with butter, jam, or a drizzle of honey. Best enjoyed with a strong cup of black tea and a moment of quiet reflection.
