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A really interesting recipe from !

Open For Critique / Constructive Criticism

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Here is a recipe you might enjoy. The Egyptian pyramids were said to have been built on bread and beer, and this is a very old recipe shared with me by a Coptic friend, called "Aysh al Shams" or literally "sunbread."

You should have:

1 packet of dry yeast (prepackaged in most stores)
1 tablespoon white sugar
1 cup of lukewarm (or warmer) pure water
2 teaspoons of salt
4 cups of flour
1 tablespoon of olive oil
2 tablespoons of semolina meal ("cream of wheat") or corn meal
2 tablespoons of helba seeds *OPTIONAL (if you can find them, they are also referred to as fenugreek)
2 small bowls
1 large mixing bowl
1 cookie sheet

In a bowl, mix one packet of dry yeast to one tablespoon of sugar, then add half the cup of water, and stir until dissolved and let stand for 10 minutes.

In a second bowl, mix two teaspoons of salt to the other half cup of water and stir until it is dissolved.

Place the four cups of white flour in a large mixing bowl. Mash down the center of the flour and pour the yeast mixture and the salted water into the hole. Then mix the dough using your hands until it comes together nicely.

Now place the dough onto a floured, clean surface and knead it for at least fifteen minutes. It should have a smooth, springy texture when finished. Pour the tablespoon of olive oil over the top of the dough, then continue kneading until the oil has been worked into it.

Now flatten the dough and put it in the sun, allowing it to rise for two hours. It should double in size during this time. After the two hours have elapsed, take the dough, punch it down, and knead it again for five minutes. This is also the point you would grind the helba seeds into powder and add them to the dough, or use them whole.

Prepare a cookie sheet with non-stick spray, a light brush of oil, or baing parchment, then dust the corn meal or semolina meal over the area where you will bake the loaves.

Now you can either choose to make one big loaf, or two smaller ones. Whatever you decide, shape the dough into a flattened round loaf (or two) like a frisbee (shown above). Put them on your cookie sheet and then let the bread rise in the sun for another 30 minutes. The sunbread shown in the picture above is in the final stage before being put in the oven to bake.

Once it has risen, you are ready to put it in the oven. Heat the oven to 350 degrees Fahrenheit (176.6* Celsius) and put the cookie sheet in the oven for about 45 minutes. Depending on your oven or the thickness of the loaf, you may need a few less or a few more minutes. Don't be afraid to check on the bread as it bakes.

When it is finished, it will be lightly browned and have a hollow sound if you tap the top center of the loaf. Once it is done, allow it to cool and then slice into pieces to enjoy.


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being