Egyptian Seasoned Countryside Bread (Koras)

READY IN: 3hrs 10mins




  • If you like you can toast the sesame seeds and the anise and fennel first to intensify their taste.
  • Put the flour in a big bowl + salt +sugar +all the seeds +vanilla +yeast.
  • Mix lightly.
  • Put your ghee or butter on heat till it bubbles lightly, let cool a little bit then add to the flour, mix well, then add the cream and the yogurt, knead well till you have a soft manageable dough, a little bit sticky.
  • Let it rise covered in a warm dark place for 1/2 hour.
  • Then cut it into large egg sized balls.
  • Let rise again for 2 hour.
  • Press each ball into a disc the size you prefer, and put in your trays, don’t use the rolling pin in this step pressing the balls by hands gives much better results.
  • You don’t need to brush the trays with anything.
  • Leave to rise one last time 30-60min.
  • Then turn on the oven on medium heat, with a knife draw parallel lines on each disc, brush lightly with (egg + milk + vanilla) mix, and put the trays in the preheated moderate oven, it will take 10-15 min, don’t leave it for so long so it won't get dry, once the bottom is red u can use the grill to put some color on the surface.