BINT AL SAHN

BINT  AL  SAHN:
INGREDIENTS:        ( serves 10 )

Warm water, as required
15  g each yeast and sugar
60  ml  each oil and warm water
5  g salt
60  g melted ghee
3  eggs, at room temperature
750 g flour
10  g black sesame seeds
200  g honey

METHOD:

• Mix sugar and warm water together, sprinkle yeast over it, cover and keep aside to rise.
• In a large bowl, lightly beat the eggs, add in the ghee, risen yeast, flour and salt. Add water and begin to knead well. If dough is hard, add a little more water and continue to knead, for approximately 10-15 minutes.
• Once the dough is soft and pliable, divide the dough into 7-8 balls and place them on a lightly floured tray. Cover with plastic wrap and set aside for 15-20 minutes.
• Then working with one ball at a time on a lightly floured board or counter top begin flattening it with your base of your palm using circular motions and working mostly on the edges.
• Now pick up the flattened dough and flip it quickly from one hand to the other for it to evenly thin out into a large  circle. Place the pancake on a well-oiled surface and smooth a layer of ghee over it.
• When all the pancakes are made, stack them on top each other, brushing ghee over each. Sprinkle black sesame seeds on the topmost layer, cover and keep aside for 25-30 minutes.
• Place in a preheated oven and cook at 165C for approximately 15-20 minutes or until golden brown. Remove from the oven, drizzle honey on top and serve immediately.