Dairy & Egg-Free Egyptian Breakfast Bread (Eish Merahrah)

Ingredients

• 3 cups All-purpose flour
• 1 1/2 cups Warm water
• 1 teaspoon Active dry yeast
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1 tablespoon Ground fenugreek
• 2 tablespoons Olive oil

Instructions

1. 1In a large bowl, dissolve yeast and sugar in warm water. Let it stand for 5 minutes, until foamy.
2. 2Add flour, salt, ground fenugreek, and olive oil to the yeast mixture. Mix until a dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. 4Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. 5Preheat oven to 450°F (230°C).
6. 6Divide the dough into 6 equal portions. Roll each portion into a thin circle, about 8 inches in diameter.
7. 7Place the flatbreads on a baking sheet lined with parchment paper.
8. 8Bake for 15-20 minutes, or until golden brown and puffed up.
9. 9Serve warm with Ful Medames or other Egyptian breakfast dishes.

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