Bejma-the Tunisian Friday-Night Bread
A bread made with lukewarm water, eggs and flour, baked in the oven.
2 hr 20 min · Serves 3 · Medium
Ingredients
Method
Start cooking mode- Prep 120 min · Cook 20 min · 140 min total
- medium
- 1
Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes.
- 2
Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour.
- 3
Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
- 4
Preheat the oven to 375 degrees. Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
