100% successful Ramadan cotton bread without eggs or butter, with a light dough like a feather, wonderful at all times with Rabah Muhammad (Episode 1348)
Recipe amounts + recipe photos + full recipe details with video on our website at the link
https://www.rabahm.com/2023/03/bread.html
Ingredients for Ramadan dough 2023
Warm water / 1 cup 250 ml
Warm milk / 1 cup 250 ml
Instant yeast / 1 and a half tablespoons 15 g
Sugar / 2 tablespoons 28 g
Yogurt / half a cup 120 g
White vinegar / 1 tablespoon 15 ml
Olive oil / half a cup 110 ml
Flour / 2 cups 280 grams
Baking powder/1 teaspoon 7 grams
Salt / 1 teaspoon 8 grams
Then add the rest of the flour / 4 cups (560 grams).
Flour / 6 cups 840 grams
Grease the bowl and dough with a little oil
The dough is very special for all pastries
method
Cut the dough into 4 pieces
Same size
We cover it
We extend it with a rolling pin
We form the whole quantity in the same way
Cover it and let it rest for 10 minutes
Polishing components
Egg yolks/number 2
Milk 2 tablespoons
White vinegar/1 teaspoon
Decorating
Nigella sativa / optional
White sesame / optional
Oven temperature 220°C for 25 minutes / fire from both top and bottom
Grease it with oil (optional).
The cup used in the recipe has a capacity of 250 ml
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100% successful, egg-free, oil-free, feather-light dough, always perfect Ramadan bread
Warm water / 1 cup 250 ml
warm milk / 1 cup 250 ml
instant yeast / 1 and a half tablespoons 15 g
Sugar / 2 tablespoons 28 gr
Mix well until the sugar and yeast dissolve
Yogurt / half a cup 120 gr
white vinegar / 1 tbsp 15 ml
Olive oil / half a cup 110 ml
We confuse
flour / 2 cups 280 gr
baking powder / 1 teaspoon 7 gr
salt / 1 teaspoon 8 gr
Mix well until the mixture is smooth
Cover it and leave it for 10 minutes
10 minutes later
Then add the rest of the flour / 4 cups 560 gr
Flour / 6 cups 840 gr
Knead well for 10 minutes
Shape the dough after kneading
Grease the bowl and dough with a little oil
The dough is soft as shown
Cover and leave for 45 minutes or an hour
The dough is very distinctive for all pastries
Cut the dough into 4 pieces
same size
We cover it
We roll it out with a rolling pin
We form all the quantity in the same way
Cover it and let it rest for 10 minutes
Egg yolk / 2 pcs
milk 2 tbsp
white vinegar / 1 tsp
Brush the bread with the prepared mixture
We form bread with fingers as shown
Nigella sativa / optional
White sesame/optional
Oven temperature 220 degrees for 25 minutes / fire from top and bottom together
Brush it with oil/optional
The cup used in the recipe has a capacity of 250 ml
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