Yemeni Honeycomb Bread

Name: Yemeni Honeycomb Bread
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 8 servings
Ingredients: 1 cup warm milk (250 ml); 1 tablespoon dry yeast (10 g); 1 tablespoon sugar (15 g); ½ cup ghee or melted butter (125 ml); 2 eggs; 500 g all-purpose flour; ½ tablespoon salt (10 g)

Yemeni Honeycomb Bread, also known as Khaliat Nahl, is a soft, buttery, and slightly sweet bread perfect for breakfast or tea time. Made with warm milk, eggs, and ghee, this traditional Yemeni bread has a fluffy texture and golden crust, often sprinkled with black seeds. Enjoy it fresh with honey and tea for an authentic Middle Eastern experience.

Our Yemeni Kitchen

Mar 12, 2025 - 11:15

Mar 12, 2025 - 11:58

Prep Time 90 min

Cook Time 20 min

Serving 8

Difficulty Intermediate

Yemeni Honeycomb Bread, also known as Khaliat Nahl (which means "Beehive Bread" in Arabic), is a soft, slightly sweet, and buttery bread known for its delicate texture and golden crust. This traditional bread is enriched with warm milk, eggs, and ghee, creating a rich flavor and a pillowy softness. Often sprinkled with black seeds and baked to perfection, it pairs beautifully with tea and honey, making it a delightful treat for breakfast or evening gatherings. Perfect for sharing, this bread is a staple in Yemeni cuisine and loved for its comforting aroma and melt-in-your-mouth texture. Whether enjoyed plain or drizzled with honey, Yemeni Honeycomb Bread is a true delight for any occasion.

Ingredients

1 cup warm milk (250 ml)
1 tablespoon dry yeast (10 g)
1 tablespoon sugar (15 g)
½ cup ghee or melted butter (125 ml)
2 eggs
500 g all-purpose flour
½ tablespoon salt (10 g)

Nutritional Information

Calories: 280

Protein: 7g

Fat: 12g

Saturated Fat: 7g

Unsaturated Fat: 4g

Trans Fat: 0g

Carbohydrates: 36g

Fiber: 1g

Sugar: 5g

Sodium: 250mg

Cholesterol: 55mg

Directions

1. Step

In a large bowl, combine the warm milk, dry yeast, and sugar. Let it sit for a few minutes until the yeast activates. Add the ghee (or melted butter), eggs, flour, and salt. Knead the dough for about 10 minutes, gradually adding ½ cup of water (120 ml) until the dough becomes soft and elastic. Cover the dough and let it rest for 1 hour.

2. Step

Grease a baking pan and transfer the dough into it. Dip your fingers in a beaten egg mixture and gently spread the dough evenly. Sprinkle black seeds on top and let it rest for another 20 minutes.

3. Step

Preheat the oven to 450°F (250°C), using only the bottom fan setting. Bake until golden brown. Remove from the oven, cut into pieces, and serve hot with tea and honey.