How to Make Ramadan Bread

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup hot milk
• 1 egg
• 1/3 cup plus 1 tablespoon melted butter
• 1 tablespoon instant yeast
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 egg yolk
• Vegetable oil
• Sesame seeds and nigella seeds for garnish
• Half a teaspoon mahleb

Method

1. Whisk the hot milk with the sugar, the egg, the salt, and mahaleb, then add the yeast and continue whisking. Add the flour gradually while continuing to whisk, and when the mixture firms, knead by hand for about 5 minutes to obtain a soft dough.
   Timers: 5 min
2. Moisten your hand with oil during kneading so the dough does not stick.
3. Put the prepared dough in an oiled bowl, then brush its surface with a little oil as well, cover and leave in a warm place for about one hour to rest and rise.
4. Place parchment paper in a baking tray and spread the dough in a circular shape, somewhat thick. Leave it to rest about 15 minutes. Then brush the surface with egg yolk and make some round indentations to fill with sesame or nigella seeds.
   Timers: 15 min
5. Preheat the oven to 160°C, bake the tray for about 15 to 20 minutes, then brown the top.
   Timers: 20 min
6. Serve Ramadan bread hot at suhoor and at any time with various cheeses, dairy products, and jams.
7. Umm Taha Hamwi