YEMEN: YEMENI BREAD

❚ 3 cups (750 mL) unbleached all-purpose flour, plus more for kneading and rolling out

❚ 1/2 tsp (2 mL) instant ( fastacting) yeast

❚ 3/4 tsp (3 mL) fine sea salt

❚ 2 organic eggs

❚ 6 tbsp (90 mL) unsalted butter, melted, plus more for the pan

Egg wash:

❚ 1 egg yolk whisked with 1 tsp (5 mL) water

❚ 1 tbsp (15 mL) nigella seeds

1. Mix the flour, yeast, and salt in a bowl and make a well in the centre. Add the eggs and 2 tablespoons (30 g) of the melted butter to the well and with your fingers mix them before gradually adding 1/4 cup (60 mL) water and bringing in the flour to mix with the liquid until you have a rough dough.

2. Transfer the dough to a lightly floured work surface and knead for 3 minutes. Shape into a ball, invert the bowl over the dough, and let rest for 15 minutes. Knead for 3 more minutes, or until the dough is smooth and elastic. Divide into 8 equal portions and roll each into a ball. Line the balls up on a floured sheet or a floured work surface. Cover with a damp kitchen towel and let rest for 30 minutes.

3. Preheat the oven to 400°F (200°C). Brush a nonstick round baking dish about 13 inches (33 cm) in diameter with a little melted butter. Keep the remaining 4 tablespoons (60 mL) melted butter at hand for when you start rolling out the dough.

4. Place one ball of dough on a lightly floured work surface. Sprinkle with a little flour and roll out as thinly as you can into a round about 11 inches (28 cm) in diameter, turning the round of dough over, lightly sprinkling it with flour if it is sticking. Lay the round of dough smoothly onto the buttered baking dish and gently brush the dough with a little melted butter. Roll out the remaining balls of dough, stacking the rounds of dough and brushing each with melted butter except for the top one. Brush the top round of dough with the egg wash and sprinkle with the nigella seeds.

5. Bake for 20 to 25 minutes, or until slightly risen and golden brown on top.

M’lawwah: To make individual breads, roll out a ball of dough into a large circle about 1/4 inch (0.5 cm) thick, brush it with melted butter, then fold into a long rectangle before folding into a square to make 9 layers. Flatten the square with your hand, brush both sides of the dough with melted butter, and cook in a hot skillet over medium heat, 2 to 3 minutes on each side, until golden all over. Serves: 8