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

A simple, flat bread flavored with fenugreek, adjusted to be dairy and egg-free. Uses a simple water and flour dough.

45m6 servings

Contains wheatDAIRY-freeEGG-free

220 cal|6g protein|40g carbs|4g fat|2g fiber

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, dissolve yeast and sugar in warm water. Let it stand for 5 minutes, until foamy.
2Add flour, salt, ground fenugreek, and olive oil to the yeast mixture. Mix until a dough forms.
3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
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.
5Preheat oven to about 230°C (230°C).
6Divide the dough into 6 equal portions. Roll each portion into a thin circle, about 20.32 cm in diameter.
7Place the flatbreads on a baking sheet lined with parchment paper.
8Bake for 15-20 minutes, or until golden brown and puffed up.
9Serve warm with Ful Medames or other Egyptian breakfast dishes.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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