Simi Recipe

Activate yeast

Pour the warm water (about 100–110°F / 38–43°C) into a small bowl. Stir in the sugar, then sprinkle the instant yeast over the top. Let sit 5–8 minutes until foamy. If using active dry yeast instead of instant, ensure it becomes bubbly; if it does not, discard and start with fresh yeast.

Mix dough

In a large mixing bowl combine the flour and salt. Make a well in the center and pour in the foamy yeast mixture and the 2 tablespoons vegetable oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 7–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with a dough hook on medium speed for about 6–8 minutes. Add a teaspoon of water or a dusting of flour as needed to get the right consistency.

First rise

Lightly oil a clean bowl, place the dough inside, turning it to coat with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes depending on room temperature.

Prepare sesame coating

While the dough is rising, combine the white sesame seeds and optional black sesame seeds in a shallow wide dish or rimmed plate. If toasting sesame for extra flavor, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly golden (2–3 minutes). Let cool.

Divide and shape

After the dough has doubled, punch it down gently and transfer to a lightly floured surface. Divide the dough into 12 equal pieces (about golf-ball size) for individual simi. Roll each piece into a smooth ball, then flatten slightly into a 3–4 inch round disk about 1/4–1/2 inch thick.

Egg wash

In a small bowl beat the egg with 1 tablespoon water until combined. This will be used to help sesame seeds adhere and produce a glossy finish.

Coat with sesame

Brush the top (and optionally the bottom) of each flattened disk lightly with the egg wash. Press the egg-washed side gently into the sesame seed mixture so seeds adhere well and form an even coating. If you prefer a full sesame-crusted roll, brush both sides with egg wash and press both into sesame.

Second rise

Place the sesame-coated rounds on a parchment-lined baking sheet, sesame side up, leaving about 1.5–2 inches between them. Cover lightly with a clean towel or lightly greased plastic wrap and let rise for 25–35 minutes until puffy.

Preheat oven

During the second rise, preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.

Bake

Optionally brush the exposed (non-sesame) sides with a little olive oil for color. Sprinkle a pinch of coarse salt on top if using. Bake the simi for 12–16 minutes, until the bottoms are golden-brown and the sesame-topped surface is deep golden. Rotate the sheet halfway through baking for even color.

Cool

Remove the baking sheet from the oven and transfer the simi to a wire rack. Let cool for at least 10 minutes before serving so the crumb sets and seeds remain crisp.

Serve warm or at room temperature. Simi are excellent alongside dips, with cheeses, as sandwich bases, or with tea. Store cooled simi in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month (wrap individually). Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh.