Mediterranean🍞 Bread & bakery

Mushtah Bread (Ramadan Bread)

Name: Mushtah Bread (Ramadan Bread)
Total time: 1 h 45 min
Cuisine: Mediterranean
Ingredients: 3 cups all-purpose flour; ¾ tsp salt; 1 tbsp instant yeast; 3 tbsp white sugar; 1¼ cups warm water; ¼ cups vegetable or canola oil; 2 tbsp honey; 2 tsp water (for honey mixture); 1 tbsp roasted sesame seeds; ½ tsp black caraway seeds

⏱ 105 min

Traditional Middle Eastern bread with a distinctive pattern created by fingertip indentations. Light and airy with a tender crumb, best enjoyed fresh on its own or alongside meals.

Adapted from a video by Suha's Dishes

طريقة تحضير خبز المشطاح او خبز رمضان او الخبز التركي Best Vegan Mushtah, Turkish Bread Recipe

Watch on YouTube

Ingredients

all-purpose flouror 390 g3 cups
salt¾ tsp
instant yeast1 tbsp
white sugar3 tbsp
warm wateror 300 ml; may substitute with plant-based milk1¼ cups
vegetable or canola oilor 60 ml¼ cups
honeyfor brushing, mixed with 2 tsp water2 tbsp
water (for honey mixture)

Steps

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1
Sift all-purpose flour into a medium bowl. Add salt and mix well; set aside.
2
In a large bowl, combine instant yeast and white sugar. Pour in warm water and stir until the sugar dissolves and yeast begins to activate. Add vegetable oil and mix.
3
Add the sifted flour mixture all at once. Use a rubber spatula to combine everything for about 2 minutes until well mixed. No kneading required.
4
Transfer the dough to a lightly oiled medium bowl. Cover with plastic wrap and a kitchen towel. Let rest in a warm place for about 30 minutes to rise.
5
Prepare a 30 cm (12 inch) round aluminum baking pan. Spray or brush with oil and place parchment paper inside, pressing gently to adhere.
6
In a bowl, combine 2 tbsp honey with 2 tsp water and stir until the honey loosens. Set aside for brushing after baking.
7
After rising, transfer the dough directly into the prepared pan. Sift about 1 tsp flour over the surface. Using your fingertips, gently stretch the dough from the center outward to cover the entire pan bottom.
8
Cover the dough and let rest for 15 minutes. Then, using fingertips, make a circular indentation 2–3 cm from the pan edge. Create one horizontal line through the center, then 4–5 additional lines. Rotate the pan 90 degrees and repeat to form a crosshatch pattern.
9
Brush the dough surface lightly with water using a small brush. Sprinkle roasted sesame seeds and black caraway evenly over the top. Cover and let rest for another 30 minutes for final rise.
10
Place the pan in a preheated oven at 200°C (400°F) on the center rack. Bake for 15 minutes until golden brown.
11
Remove from oven and immediately brush the entire surface with the honey-water mixture. Let cool completely in the pan or transfer to a wire rack. Slice and serve.

Mushtah Bread (Ramadan Bread)

Ingredients

Steps

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