Egyptian Seasoned Countryside Bread (Koras)

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.

3. 3

   Mix lightly.

4. 4

   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.

5. 5

   Let it rise covered in a warm dark place for 1/2 hour.

6. 6

   Then cut it into large egg sized balls.

7. 7

   Let rise again for 2 hour.

8. 8

   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.

9. 9

   You don't need to brush the trays with anything.

10. 10

    Leave to rise one last time 30-60min.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

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