Bint al Sahn




In a large bowl, sift together the flour with the yeast and the salt.

Make a well in the center and pour the beaten eggs and the warm water, stir to blend and then kneed well.

Slowly add the warm water and 1/4 of melted ghee, continuosly kneeding throughout this process. Continue kneeding until the dough is smooth and elastic.

Divide the dough in 16 balls, the size of a large egg, form small thin round discs from the balls.

Line a baking tray with baking paper and lay the half of the discs, brush them with ghee and cover them with the other half of the discs, press the edges with fingertips and brush

with ghee.

Let it rise on a warm place for 2 hours.

Bake on a previously pre-heated oven at 180°C for 30 minutes or until lightly golden brown.

Serve hot with melted ghee and warm honey on top.