Meshtah
Description
Made with a soft, yeast-raised dough and delicately scented with anise, meshtah has a distinctive character that sets it apart from other Lebanese breads. A light flour glaze helps create its signature finish, while a generous sprinkling of sesame seeds adds a lovely nutty touch. This homemade bread is easy to pair with savory spreads and cheeses, making it a wonderful addition to any breakfast or family table.
Ingredients
For the Dough
- 2 cups all-purpose flour
- ¼ cup canola oil
- 1 tablespoon active dry yeast
- 2 tablespoons jreesh fine bulgur, soaked in ¼ cup water
- ¾ to 1 cup warm whole milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 1½ tablespoons anise seeds
For the Glaze
- 1 cup water
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- A pinch of salt
For the Topping
- Sesame seeds as needed for generous coverage
Instructions
- Soak the jreesh: Soak the jreesh in ¼ cup of water for 5 hours and drain. If using bulgur, soak for 30 minutes, squeeze, and drain.
- Check the yeast: First off, remember to check out the expiration date on the package of yeast.
- Mix dry ingredients: In a large bowl, mix the flour, yeast, sugar, salt, anise seed, and jreesh/bulgur.
- Form the dough: Add the warm milk and oil. Mix thoroughly to obtain a malleable dough. (You may need more or less milk than called for; the amount of moisture in the flour determines how much more you need to add.)
- Let it rise: Cover with a kitchen towel and set aside in a warm place for 2 hours or until the dough doubles in size.
- Prepare the glaze: Meanwhile, prepare the glaze. Combine the water, flour, olive oil, and salt in a saucepan. Whisk well and bring to a boil, stirring until the mixture thickens to the consistency of heavy cream. Remove from the heat and set aside.
- Shape the portions: Divide the dough into 8 equal portions and shape them into balls.
- Roll the dough: Lightly flour your work surface and flatten each ball with a rolling pin into an oval about 1 inch (2.5 cm) thick and 6 inches (15 cm) long.
- Second rest: Transfer the flattened dough portions to a lightly greased baking sheet. Cover and let them rest for 40 minutes to rise slightly.
- Glaze and decorate: Just before baking, use your fingertips to dimple the surface of each meshtah all over. Gently brush each one with the prepared glaze, then generously sprinkle with sesame seeds.
- Bake: Bake in a preheated oven at 400°F (200°C) until lightly golden.
- Serve: Serve warm with a cup of tea and labneh or your favorite spreadable cheese. These traditional South Lebanese flatbreads make a wonderful suhoor or breakfast treat. Happy eating!
Notes
Note:
Both bulgur and jreesh are made from the same wheat grain, but they differ in how they are processed. Traditionally, in South Lebanon, farmers spread freshly harvested wheat kernels in thin layers and leave them to dry in the sun. The dried grains are then cracked between stones to produce jreesh. Bulgur, on the other hand, is made by parboiling the wheat, drying it, and then cracking it into smaller pieces. In other words, jreesh is cracked wheat that has not been parboiled, unlike bulgur. Tried this recipe?Let us know how it was!