1. Heat the water to 110 F or 45 C. 2. In a small bowl, combine warm water, sugar and yeast. Stir gently, cover with clean kitchen towel and let it sit for 10-15 minutes until the mixture become foamy. 3. In a large mixing bowl, combine flour and salt. Add the yeast mixture and 1 tablespoon of olive oil. Stir until the dough begins to come together. 4. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5-6 minutes). 5. Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it doubles in size. 6. Punch down the dough and transfer it to a floured surface. Shape the dough into a long loaf or divide it into two small loaves. 7. Place the shaped dough on a baking sheet lined with parchment paper. 8. Cover the shaped dough with a damp cloth and let it rise for 40 min. 9. Preheat oven to 400 F(200 C). 10. Optionally: brush the top of loaf with olive oil and sprinkle with sesame seeds. 11. Use a sharp knife to make 2-3 shallow slashes diagonally across the top of the loaf. 12. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sound hollow when tapped on the bottom. 13. Allow the bread to cool before slicing.

   The butter should be at room temperature! DOUGH: 1. In a bowl, mix flour, baking powder and salt. 2. Add butter at room temperature and rub into the flour until crumbly. 3. Add egg and kefir, knead gently until a smooth dough forms. 4. Wrap and chill for 30–60 minutes. FILLING: 1. Finely dice the chicken and onion (about ¼ inch pieces). 2. Finely dice fresh dill, parsley and cilantro if using. 3. Peel, wash and grate the potato. 4. Mix with salt, pepper, cumin, and optional herbs or fat. 5. Keep it raw — it will cook inside the pastry. ASSEMBLE: 1. Preheat oven to 400°F (200°C). 2. Roll dough into a log, cut into 16 equal pieces. 3. Roll each piece into a thin circle. 4. Place a spoonful of filling in the center of one circle. Cover with the second circle. Pinch the edges of the circles with your hands or with a fork. (OR Fold into triangle or square shapes, sealing edges well.) Make a hole in the center. 6. Place seam-side down on a baking sheet lined with parchment. 7. Brush tops with egg yolk and sprinkle with sesame seeds. 8. Bake at 400°F (200°C) for 25–30 minutes, until golden brown and crispy. TIPS: - Don’t overfill — they may burst during baking. - You can freeze assembled samsa before baking — bake from frozen, adding \~10 extra minutes.