خبز رمضان

Prepare the yeast mixture by mixing 1 cup of warm water with instant yeast, sugar, and 1 cup of flour. Cover and let it rise for about 30 minutes.

Mix all the dry ingredients together: the remaining flour, salt, vinegar, powdered milk, mahlab, and baking powder.

Add the yogurt to the dry mixture.

Add the yeast mixture to the dry ingredients.

Gradually add the warm water while kneading until a smooth dough forms.

Add the vegetable oil and continue kneading until the dough becomes soft and elastic.

Cover the dough and let it rise for about 1.5 hours until it doubles in size.

Divide the dough into balls, each weighing about 200 grams

Cover the dough balls and let them rest for about 15 minutes.

Roll out each ball into a relatively thin circle.

Place the dough rounds on a baking sheet and let them rise for another 30 minutes.

Shape the loaves as desired.

Brush the surface with beaten egg mixed with water or milk, then sprinkle sesame and nigella seeds on top.

Bake in a preheated oven at 220°C (430°F) for about 20 minutes until golden brown.