A Saudi Arabian specialty, this soft, rich bread has a glossy crust and is packed with plump golden raisins and four types of flavorful seeds -- sesame, caraway, fennel, and sunflower.

Martha Stewart's Cooking School, Episode 504

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Credit: Bobbi Lin

Recipe Summary

Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine water, yeast, and sugar. Let stand until foamy, about 5 minutes. Stir in oil and milk; set aside.

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  • In the bowl of an electric mixer fitted with the dough hook attachment, combine 2 cups all-purpose flour, whole-wheat flour, chickpea flour, salt, baking powder, sesame, caraway, fennel, and sunflower seeds, and raisins. With the mixer on low, add yeast mixture. Knead dough until smooth and pliable but not sticky, about 5 minutes. If dough is still sticky, add up to 1/4 cup more all-purpose flour, 1 tablespoon at a time, as needed.

  • Lightly oil two rimmed baking sheets. Lightly oil work surface and divide dough into 16 equal pieces. Roll each piece into a ball and divide equally between baking sheets. With the heel of your hand, flatten each dough ball into a round. Cover with clean towels and set aside to rise in a warm place until dough springs back when pressed lightly, 1 to 2 hours.

  • Preheat the oven to 375 degrees. Brush each round with egg wash and sprinkle with sesame seeds and flaky salt.

  • Bake until bread is lightly golden brown and sounds hollow when tapped, 15 to 20 minutes. Transfer to wire racks to cool.

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