👨‍🍳 조리법

1. 1

   In a large bowl, combine the warm milk, eggs, sugar (if using), salt, flour, and instant yeast. Mix until a dough forms. Knead by hand or with a dough hook for 10-15 minutes until the dough is soft, smooth, and slightly tacky. Add a little more flour or water if needed to achieve the right consistency.

2. 2

   Cover the dough and let it rest in a warm place for about 1 hour, or until doubled in size. Alternatively, some recipes suggest a shorter resting time of 10 minutes after initial kneading.

3. 3

   Grease a 14-15 inch round baking pan or pizza pan. Divide the dough into 8-10 equal balls. Take one ball and flatten it with your hand, then gently stretch it or roll it out very thinly, almost see-through, like pizza dough. Carefully place the stretched dough into the prepared pan, pressing it to the edges.

4. 4

   Brush the surface of the dough layer with melted butter or ghee, ensuring not to cover the very edges of the pan. Repeat this process with the remaining dough balls, layering them and brushing each layer with butter/ghee, except for the final top layer.

5. 5

   Whisk the egg yolk with a tablespoon of milk or water to create an egg wash. Brush the top layer of the dough with the egg wash and sprinkle with nigella seeds, if using.

6. 6

   Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until the top is golden brown and puffed up. Some recipes suggest baking on the bottom rack for the initial 15 minutes, then moving to the top rack for the last 5 minutes.

7. 7

   Once removed from the oven, generously drizzle warm Yemeni honey all over the hot Bint Al Sahn. Allow it to soak in for a few minutes before serving.