Egyptian bread - Mahlab
Course: bread
Cuisine: Mediterranean, Middle East
Servings: 6 mahlab bread
Author: Amira
  • 3 cup flour.
  • 1/2 teaspoon salt.
  • 1 1/2 teaspoon dry yeast.
  • 1/2 teaspoon sugar - optional didn't use.
  • 1 cup warm water
  • Black seed . Nigella
For brushing
  • 1 egg mixed with 1 tablespoon milk.
  1. In your mixing bowl, mix flour, salt , yeast and sugar if using, until well combined.
  2. Slowly add water until it forms a soft and smooth dough.
  3. Place in an oiled bowl and let it rise for an hour or until doubled in size.
  4. Divide the dough into 16 equal parts - more or less according to the size of the bread you need.
  5. Flatten the balls to a 2mm thickness, brush top with egg and milk mixture and sprinle black seeds on top.
  6. Let it rest for another 10-15 minutes, meanwhile pre-heat your oven to 400F.

  7. Place the bread into the oven and bake for 15 to 20 minutes until the bottom is lightly brown.
  8. 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 and watching carefully.
  9. Take the bread out and let it cool completely to room temerature.
  10. Bread will harden as it cools down.
  11. Enjoy!!