- 3 cups all-purpose flour
- 1 tbs instant dry yeast
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tbs roughly ground anise seeds
- 1/2 tsp turmeric
- 1 egg white
- 1/2 cup warm milk
- 1/2 cup warm water
- 1/3 cup butter melted
- 1 box of date paste 1 lb. (tamer or ajweh) shown in the pictures below.
- 1 tbs butter (or samneh)
- 1 egg yolk
- 1 tsp milk
- 1/2 tsp vanilla extract
- Start by preparing the filling in a bowl. Add the date paste and butter and mix to incorporate.
- On a flat surface, roll the date paste to prepare it for filling ( as shown in the picture below). Set aside.
- Prepare the dough in a stand mixer bowl with a paddle hook attached. Add all the dry ingredients.
- Turn on the stand mixer to medium low speed to combine all ingredients for one minute.
- Attach the dough hook to your stand mixer, and add all the wet ingredients.
- Turn the stand mixer to a medium speed and start kneading for about 5 minutes, or until dough does not stick to the sides of the bowl and forms a soft elastic ball.
- Spray a large bowl with nonstick spray (or a little oil).
- Transfer dough to the bowl and cover with plastic wrap and a clean kitchen towel.
- Set aside and let the dough rise until it doubles in size.
- When the dough is ready, divide it into medium sized balls
- Decide if you would like to stuff all the dough balls or keep some of them as flat bread.
- Flatten each ball into a thin disc and lay a roll of dates around in the middle of the disc.
- Cover each disc from the sides of the dough to form a stuffed disc. (as shown in the picture).
- Make a hole in the middle of each disc and try to flatten by pressing lightly with your hands.
- Line baking trays with parchment papers.
- Transfer discs to baking tray. It is important to transfer the discs to the baking trays before cutting with scissors.
- With scissors, make cuts around each disc. Cover trays with kitchen towels and set aside for 20-30 minutes.
- At this point, if you want to make some without filling, flatten each ball into half inch disks and with a sharp knife make some lines on the top surface. Cover and set aside for second fermentation.
- Meanwhile, preheat your oven to 450F.
- Before baking, beat egg yolk in a small bowl with the milk and vanilla extract.
- Brush the discs with the egg yolk mixture.
- Bake on the middle rack of the oven until golden brown
- Let them cool and store them in an air-tight container to keep them fresh.
- You can also freeze them for future use.