Eish Merahrah

Method

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1. Soak the ground fenugreek in the 150 ml warm water for 60 minutes. Do not drain it — the softened seed and its liquid both go into the dough.

   Mark done Start 60 min timer

2. Mix the wholemeal and maize flours with the yeast and salt.

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3. Add the soaked fenugreek, the oil and the 250 ml water and bring to a soft dough. Knead 8 minutes.

   Mark done

4. Cover and prove 75 minutes until well risen. It will not double as dramatically as a white dough.

   Mark done

5. Heat the oven to 240°C / 465°F with a heavy tray inside.

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6. Divide into 6 and press each into a 16 cm disc on a surface dusted with maize flour. Dust the tops as well.

   Mark done

7. Bake on the hot tray 18 to 20 minutes, until set and lightly coloured with a dry, matt crust. Cool under a cloth.

   Mark done Start 18 min timer

Chef’s Tips

• Soak the fenugreek for a full hour or the bread is bitter.
• Do not swap the maize flour out — it is the texture.
• It rises less than a white dough. That is correct.

Pairing Suggestions

• Besara
• Gebna domiati salad
• Sweet tea

Storage & Reheating

Three days wrapped; it stales more slowly than white bread. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.