- 300 g (2 cups) plain flour, sifted
- 50 g cold butter, chopped
- 220 g (1 cup) muscovado sugar
- 1 tbsp glucose syrup
- 35 g (¼ cup) sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place flour, 1 tsp salt and butter in a large bowl, then cut in with a knife. Make a well in the centre, add 160 ml iced water and stir until a dough forms. Turn out onto a clean work surface and knead until smooth. Set aside.
Combine sugar and glucose syrup in a bowl, making sure there are no clumps as these can tear the dough.
Divide dough into 20 pieces. Flatten one piece with the palm of your hand, then place 2 tsp sugar mixture in the centre. Fold over edges to cover, then roll into a ball to seal, making sure there are no holes, to prevent sugar seeping out. Using a rolling pin, gently roll out into a 2 mm-thick round. Sprinkle sesame seeds on each side, then repeat with remaining dough, sugar mixture and sesame seeds to make 20 flatbreads.
Preheat a chargrill pan over medium–high heat and cook flatbreads, in batches, for 3 minutes each side or until golden and crisp. Serve piaya warm or cold.
Photography Brett Stevens