خبز المسفن الفلسطينى

Place the flour in the bowl of a stand mixer.

Add powdered milk, sugar, and yeast.

Mix the ingredients with water for about 3 minutes until combined.

Add the remaining ingredients: mahlab, turmeric, baking powder, ground fennel, ground anise, sesame seeds, black seeds, whole fennel seeds, whole anise seeds, olive oil, and salt.

Let the dough rise in a warm place until it doubles in size.

Divide the dough into 6 balls, each weighing about 120-150 grams.

Let the dough balls rest for about 30 minutes.

Roll out each dough ball.

Brush each piece with olive oil.

Fold the edges of each piece to form a hexagon.

Roll it out again and brush it with olive oil.

Place the shaped dough on a baking tray, cover, and let it rest for 15 minutes.

Bake in a preheated oven at 210°C (410°F) for about 25 minutes until golden brown.

Brush the bread with olive oil immediately after taking it out of the oven.