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1
Put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste.
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2
Divide into 4 equal parts, then cover with plastic wrap & refrigerate.
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3
Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
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4
In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
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5
Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm.
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6
Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
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7
Line a large baking sheet with parchment paper.
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8
When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
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9
With your hands flatten one portion of the date paste into a smaller disk about 4 1/2 inches across, then lay it in the middle of the dough.
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10
Turn the edges of the dough over the filling & seal the dough, then turn the dough over & lay it on the prepared baking sheet. Pat with your hands to make as perfect a circle as you can.
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11
Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
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12
Preheat oven to 400 degrees F.
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13
Brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving.
