Egyptian Mahlab Bread
Egyptian flatbread topped with nigella (black seed).
🍽️ Makes 16
Ingredients
| 3 cup | 720 ml | flour |
| 1/2 tsp | 2.5 ml | salt |
| 1 1/2 tsp | 7.5 ml | dry yeast |
| 1/2 tsp | 2.5 ml | sugar (optional) |
| 1 cup | 240 ml | warm water |
| — | nigella (black seed) | |
| 1 pc | egg (for brushing) | |
| 1 tbsp | 15 ml | milk (for brushing) |
Instructions
- In your mixing bowl, mix flour, salt, yeast and sugar (if using), until well combined.
- Slowly add water until it forms a soft and smooth dough.
- Place in an oiled bowl and let it rise for an hour or until doubled in size.
- Divide the dough into 16 equal parts - more or less according to the size of the bread you need.
- Flatten the balls to a 2 mm thickness, brush the top with the egg and milk mixture and sprinkle black seeds on top.
- Let it rest for another 10-15 minutes; meanwhile pre-heat your oven to 400F (200C).
- Place the bread into the oven and bake for 15 to 20 minutes until the bottom is lightly brown.
- If the top of the bread is not golden brown yet, you may want to open the broiler on low for about 2 to 3 minutes, watching carefully.
- Take the bread out and let it cool completely to room temperature. The bread will harden as it cools down.