Mshateeh made with cracked wheat... very delicious to enjoy with dairy and cheeses and suitable for suhoor

Ingredients:

3 cups flour 1/2 cup jreesh (hulled cracked wheat), soaked in water beforehand 1 tablespoon yeast 1 medium spoon salt (about 1 tsp) 2 tablespoons sugar 1 teaspoon each of: ground anise, ground mahleb, ground fennel 2 tablespoons whole anise seeds 1 cup warm milk 2 tablespoons butter 3 tablespoons olive oil

Method / Preparation:

Melt the butter in the warm milk and gradually add it to the rest of the ingredients in a suitable mixing bowl.
Knead well until you obtain a somewhat soft dough.
Brush it with oil and let it rise for about half an hour to an hour.
Begin shaping it; spread the dough on the baking tray after wetting your hands with vegetable oil.
Sprinkle with nigella seeds and sesame, and let it rest for half an hour before baking.
Bake from the bottom first until cooked and colored, then from the top to brown.
Cover immediately with a clean cloth after removing it from the oven to preserve its softness.

Note: If the dough needs more flour you can add it until it holds together better, depending on the type of flour. Mshateeh with cracked wheat from a friend and cook on Sho Tabkhin Today:

Fatima Souli Mousa

Click the name to visit her personal page

For more pastry recipes suitable for breakfast see Muhammara Manakish

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Mshateeh with Cracked Wheat (Jreesh)

Prep checklist

Cooking notes