How to Make Mashatih

Ingredients

• Half a cup warm water, or as needed for the dough
• Half a teaspoon yeast
• Half a cup milk
• 2 tablespoons sugar
• 1 tablespoon melted butter
• 2 tablespoons vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon fennel seeds (shomer)
• 1 teaspoon anise seeds
• Quarter teaspoon turmeric (Aqda Safra)
• Quarter teaspoon mahlab
• 2 tablespoons sesame seeds
• 1 tablespoon nigella seeds (black seed)
• Special Ramadan Mashatih recipe from our friend and cook on Sho Tabkhin Today:
• Umm Taha Al-Hamwi
• Click on Umm Taha's name to visit her page on our site and enjoy her wonderful recipes
• To get the recipe and method for Swar Al-Sitt from Umm Taha's kitchen click this link: How to Make Swar Al-Sitt
• For more of Umm Taha's recipes, here is how to make an Oreo milkshake
• To make chocolate syrup from Umm Taha, here is the link: Chocolate syrup or liquid chocolate for dipping
• For how to make almond halawa or almond croissant click this link: Almond Croissant
• Recipe#

Method

1. Mix the warm water with the yeast and one tablespoon of sugar, then leave the mixture for 5 minutes for the yeast to activate.
   Timers: 5 min
2. Add the flour, melted butter, vegetable oil, sugar, milk, all the spices, and finally the yeast mixture.
3. Knead the ingredients well until you have a slightly sticky mashatih dough.
4. Grease a bowl with a little oil, place the dough inside, brush the surface with oil so it won’t dry out, and cover well. Let it rest for about 1 1/2 hours.
   Timers: 120 min
5. Press/flatten the dough by hand so you get a layer that is neither thin nor thick.
6. Place the mashatih on a baking tray lined with baking paper, then brush the tops with milk.
7. Using your finger, press dimples into each piece, sprinkle with nigella and sesame, then cover.
8. Let the mashatih proof for 30 minutes, then preheat the oven to 200°C and bake for about 20 minutes until cooked. You can turn on the top heating/broiler to brown the tops if desired.
   Timers: 30 min, 20 min