A traditional bread recipe found in all the Arab Gulf nations, Khubz Mohala, a type of sweetbread, is often baked in a special oven called a tannur. It is a specialty bread baked for festive occasions such as religious holidays and weddings and is typically served with coffee and dates. Like scones, the bread is excellent when served with a hot beverage for a snack especially when guests drop by.
MAKES: 6
PREP TIME: 40 minutes
STANDING TIME: 2 hours 40 minutes
COOKING TIME: 20 minutes
INGREDIENTS:
- 21/2 cups (300 g) all-purpose flour, plus extra if needed
- 1/2 cup (60 g) whole-wheat flour
- 1/4 oz/7 g (1 envelope) active dry yeast dissolved in a 1/4 cup (65 ml) warm water and 1 tablespoon sugar and allowed to stand for 10 minutes
- 1/2 cup (125 ml) date syrup
- 2 teaspoons rose or orange blossom water
- 1/2 cup (125 ml) water, plus extra if needed
- 1/2 teaspoon baking soda
- Oil, to oil the dough
- 2 tablespoons toasted sesame seeds
- 2 teaspoons sugar dissolved in
- 2 tablespoons water and mixed with
- 1/4 teaspoon baking soda
INSTRUCTIONS:
- To make the dough, thoroughly combine the all-purpose and whole-wheat flours, dissolved yeast, date syrup, rose or orange blossom water, water and baking soda in a mixing bowl. Knead until a smooth and elastic bread dough texture is formed, adding extra flour or water if needed. Form the dough into a ball, rub it with a little of the oil and place it in a bowl. Cover with a tea towel and let rest in a warm place for 2 hours or until it doubles in size.
- Place the sesame seeds in a medium skillet and toast over medium-low heat for about 2 minutes, or until they just begin to slightly brown. Immediately remove the sesame seeds from the skillet and allow them to cool.
- Form the dough into 6 balls. Working on a lightly floured surface, roll out the balls to about 1/4-inch (6-mm)-thick circles. Brush the tops with the sugar and baking soda mixture and indent the top of each circle with your fingertips. Sprinkle with the sesame seeds and place on greased cookie trays. Cover and allow to stand for 30 minutes.
- While the circles are resting, preheat the oven to 350°F (175°C). Bake for 10 to 15 minutes, or until the tops turn golden brown.
TIP:
- Date syrup can be purchased in Middle Eastern stores and markets that carry Mid-East and/or Asian products. However it can be easily made by bringing to a boil an equal amount of pitted dates and water, then cooking for 20 minutes. Add a little vanilla extract and cinnamon and then allow to cool. Place in a blender and blend until smooth. Store in a sealed jar in a refrigerator. Date syrup will keep well in a refrigerator for up to 2 weeks but usually much longer the syrup can be kept until it begins to crystallize. I have kept some of my homemade date syrup for up to 3 months. Maple syrup, carob syrup, or grape syrup, the latter found in Middle Eastern stores, can be used as substitutes.
