Bejma-The Tunisian Friday-Night Bread

Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

Delicious triangular breads served in homes on Friday nights. (Like the French baguette bread for sandwiches.) From 'The Foods of Israel Today.'

Ingredients Nutrition

Directions

  1. Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes.
  2. Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour.
  3. Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
  4. Preheat the oven to 375 degrees.
  5. Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.