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==Description== |
==Description== |
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==Ingredients== |
==Ingredients== |
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| − | *1 packet dry active yeast |
+ | *1 packet dry active [[yeast]] |
| − | *1/4 c warm water |
+ | *1/4 c warm [[water]] |
| − | *3 c. flour |
+ | *3 c. [[flour]] |
| − | *1 t. salt |
+ | *1 t. [[salt]] |
| − | *4 large eggs, beaten well |
+ | *4 large [[eggs]], beaten well |
| − | *3/4 c. ghee (see full listing of recipes) |
+ | *3/4 c. [[ghee]] (see full listing of recipes) |
| − | *Melted ghee or butter , for serving |
+ | *Melted [[ghee]] or [[butter]] , for serving |
*warm honey, for serving |
*warm honey, for serving |
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==Directions== |
==Directions== |
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| − | #Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of water at a time. |
+ | #Dissolve [[yeast]] in the warm [[water]]. Into a large mixing bowl sift the [[flour]] and [[salt]]. Make a well in center of the [[flour]] mixture. Pour beaten [[eggs]] and the [[yeast]] mixture into the well in center of the [[flour]] mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted [[ghee]], continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of [[water]] at a time. [[flour]] your hands and dive the dough into 16 balls about the size of a large [[egg]]. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your [[hand]]. A rolling pin may be used. Brush a baking sheet with [[ghee]]. Place the completed round on the baking tray and brush well with melted [[ghee]]. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with [[ghee]]. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the [[ghee]]. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done. |
| − | #Best way to eat:Serve hot with generous amounts of melted butter and warm honey on top |
+ | #Best way to eat:Serve hot with generous amounts of melted [[butter]] and warm honey on top |
| − | #Note: The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning butter and honey remaining on the serving platter over top. |
+ | #Note: The traditional way of eating this is to break off pieces with the fingertips and dip into [[butter]] and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning [[butter]] and honey remaining on the serving platter over top. |
[[Category:Yemeni Recipes]] |
[[Category:Yemeni Recipes]] |
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[[Category:Yemeni Desserts]] |
[[Category:Yemeni Desserts]] |
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| + | [[category:butter Recipes]] |
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| + | [[category:water Recipes]] |
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| + | [[category:yeast Recipes]] |
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| + | [[category:flour Recipes]] |
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| + | [[category:egg Recipes]] |
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| + | [[category:salt Recipes]] |
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| + | [[category:clarified butter Recipes]] |
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| + | [[category:hand Recipes]] |
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| + | [[category:egg Recipes]] |
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Revision as of 13:14, 14 June 2006
Description
Ingredients
- 1 packet dry active yeast
- 1/4 c warm water
- 3 c. flour
- 1 t. salt
- 4 large eggs, beaten well
- 3/4 c. ghee (see full listing of recipes)
- Melted ghee or butter , for serving
- warm honey, for serving
Directions
- Dissolve yeast in the warm water. Into a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in the 1/4 c. warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of water at a time. flour your hands and dive the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using the heel of your hand. A rolling pin may be used. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee. Let rest in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.
- Best way to eat:Serve hot with generous amounts of melted butter and warm honey on top
- Note: The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter. It may also be served by cutting it into wedges and spooning butter and honey remaining on the serving platter over top.