Bint al-Sahn (بنت الصحن) — Yemeni Honey Layer Bread

• 500 gall-purpose flour
• 2.25 tspactive dry yeast
• 15 ggranulated sugar
• 6 gfine sea salt
• 180 mlwarm whole milk (about 38 C)
• 3large eggs
• 150 gghee (melted and divided)
• 180 gYemeni sidr honey (warm gently before pouring)
• 2 tspnigella seeds
• 2 tbspblack tea leaves (optional, for serving)
• 1 tsphawaij spice blend (for the tea, not the dough)
• 600 mlwater (for brewing the tea)

Instructions

1. 1

   Combine the warm milk, yeast, and sugar in the bowl of a stand mixer or a large mixing bowl. Let the mixture stand for 8 minutes, until the surface looks foamy and smells lightly bready.

2. 2

   Add the flour, salt, eggs, and 40 g of the melted ghee to the yeast mixture. Mix until a soft dough forms, then knead for 8 minutes by machine or 12 minutes by hand until the dough is smooth, elastic, and slightly tacky.

3. 3

   Shape the dough into a ball and coat it with 10 g of the melted ghee from the measured amount. Cover the bowl and let the dough rise in a warm place for 60 minutes, or until it has nearly doubled in volume.

4. 4

   Brush a 30 cm round baking tray with 15 g of the melted ghee. Heat the oven to 200 C and place a rack in the center so the layered bread bakes evenly from top and bottom.

5. 5

   Divide the risen dough into 8 equal balls, each about 105 g. Keep them covered while you work, because the dough must stay soft enough to stretch into thin sheets like the hand-pulled layering used in Yemeni breads such as malooga.

6. 6

   On a lightly greased work surface, flatten one dough ball and stretch it into a very thin round about 28 cm wide. Lay it in the tray and brush it with 12 g of melted ghee, then repeat with the remaining dough balls and ghee, stacking the layers neatly.

7. 7

   Brush the top with any remaining ghee and scatter the nigella seeds evenly over the surface. Bake for 22 to 25 minutes, until the bread is puffed, deeply golden at the edges, and cooked through in the center.

8. 8

   While the bread bakes, simmer the water with the black tea leaves and hawaij for 4 minutes, then strain into small glasses if serving. Warm the honey gently until fluid, but do not boil it because high heat dulls its floral flavor.

9. 9

   Remove the hot Bint al-Sahn from the oven and immediately pour the warm honey over the top so it sinks between the layers. Let it stand for 5 minutes, then tear or cut it into wedges and serve warm, especially after a Yemeni meal of saltah or fahsa.