Have you ever tried homemade Persian bread with a protein-rich dip for breakfast? 

Have you ever tried homemade Persian bread with a protein-rich dip for breakfast? If not, then you should give it a try. A toasted slice of this bread with a sweet yet savory protein dip and a bodied egg is all you need to fuel your body for a healthy start to the day.
I am always looking for healthy ways to add proteins and healthy fats to my breakfast. Especially after working out, I would go for a healthy breakfast option- and this is just one way to get the full benefit from your aerobics. So let's begin then.
Tip: This is a hearty, nutritious, and crusty whole wheat bread that can be consumed in so many different ways. It has two baking stages, first it is baked uncovered and then covered. Read through the entire description.
MEK Persian bread with a Protein Dip
For the starter:
Day 1-
2 ¼ tsp dry yeast
1 cup room temp water
1 ½ cups whole wheat flour
Combine the three ingredients in a big mixing bowl and mix them well. Cover it loosely with a towel and leave it over the counter to ferment for 24 hours.
Day 2-
1 cup room temp water
1 ½ cups whole wheat flour
Add these two ingredients to the above starter and mix it well. Cover it with a kitchen towel and leave it for 8-10 hours minimum or can be left for longer. After the starter is done fermenting for a day and a half then add the below ingredients to it.
¼ cup water
2 tbsp olive oil
2 tsp salt
2 ½ cups all-purpose flour
We will be baking the bread at 425 F for a total of 35 minutes.
Add the last four ingredients to the ripened starter and knead your dough. Knead it for a good amount of 8 to 10 minutes or till the gluten develops. Now cover it and place it by the window, where the sun is coming through the window.
I turn on the oven for a minute or two and then turn it off. And I place my dough bowl in the slightly warm oven for rising. Let it rise for at least two hours.
Then divide the dough in half and shape it into two tight balls. Let it rest covered for 5 minutes. Then flatten the dough balls using your hands. Flatten them to 1-inch thickness. Sprinkle some cornmeal on a baking tray and transfer the dough to it. Now is the time you poke a lot of holes in it using a chopstick.
Cover again and let it rise for 30-40 minutes or till it doubles in size. Then uncover and brush the top with a milk and yogurt glaze. Sprinkle some sesame seeds or nigella seeds on top. Transfer to the heated oven and bake for 20 minutes. Then cover the top with a foil cap and bake for 15 minutes.
Take your bread out and tap on it with your finger, it should sound hollow. Cool on a rack before slicing it. You can toast the slices or not.
For the dip:
1 cup Greek yogurt
¼ cup sour cream
1 tbsp tahini paste (homemade)
1 tbsp extra virgin olive oil
1 tbsp honey or as desired
¼ cup feta cheese
1 tbsp sesame seeds
Combine and mix them all. Transfer to a serving bowl and decorate the top as I did in the video. Enjoy it as a spread or a dip.