Egyptian Seasoned Countryside Bread (Koras)

Time

Prep 180 min · Cook 10 min · 190 min total

Difficulty

hard

1. 1

   If you like you can toast the sesame seeds and the anise and fennel first to intensify their taste.

2. 2

   Put the flour in a big bowl + salt +sugar +all the seeds +vanilla +yeast. Mix lightly. Put your ghee or butter on heat till it bubbles lightly, let cool a little bit then add to the flour, mix well, then add the cream and the yogurt, knead well till you have a soft manageable dough, a little bit sticky.

3. 3

   Let it rise covered in a warm dark place for 1/2 hour. Then cut it into large egg sized balls.

   120 min
4. 4

   Let rise again for 2 hour. Press each ball into a disc the size you prefer, and put in your trays, don’t use the rolling pin in this step pressing the balls by hands gives much better results.

   120 min
5. 5

   You don’t need to brush the trays with anything. Leave to rise one last time 30-60min. Then turn on the oven on medium heat, with a knife draw parallel lines on each disc, brush lightly with (egg + milk + vanilla) mix, and put the trays in the preheated moderate oven, it will take 10-15 min, don’t leave it for so long so it won't get dry, once the bottom is red u can use the grill to put some color on the surface.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.